Blend all ingredients.
Steep slowly for 30 minutes.
Serve as sauce for lamb chops or leg of lamb.
alt to taste.
Place lamb chops on each plate and then
In a saucepan, combine jelly, mustard, sugar and vinegar and heat until jelly and sugar melt; simmer 5 minutes.
Remove from heat and stir in the mint.
Grill lamb and baste with the sauce in the 5-10 minutes of cooking because it will char if you baste too soon.
Serve the sauce with the lamb.
he Lamb Chops or Ribs with the marinade and let it sit for
Combine all ingredients, except watermelon, in a saucepan. Cook over medium heat until sugar dissolves, stirring occasionally.
Cool sauce and add pureed watermelon.
Use as a basting sauce for pork chops or chicken during cooking.
Chops: Prepare Mint Sauce befor starting the lamb chops so it has a maximum
For the marinade, heat the rice
Combine yogurt, mint sauce, ginger and garlic in a shallow dish. Add lamb chops; turn to coat well. Marinate for 30 mins.
Heat a grill pan on high heat or preheat the grill to medium-high. Cook lamb chops for 2-3 mins each side. Serve.
Season both sides of the lamb chops with black pepper and place
Brush the chops on both sides with a
Season lamb chops and place on a boiler
oy sauce together in a bowl; stir in chopped mint. Add lamb chops and
combine vinegar, mustard, honey and mint. Add salt, pepper and olive
Place lamb chops in a shallow dish. Whisk together wine, barbecue sauce, mustard and
Combine the parsley, mint, oil, seasoning and thyme in
ntil moderately hot for double chops or very hot for single chops and place
Trim lamb chops; brown on both sides in hot olive oil.
Remove from skillet; pour off fat, leaving 3 tablespoons.
Add onion; cook until transparent.
Mix in flour, then apple juice, stirring constantly.
When boiling, lower heat.
Add soy sauce, sugar, chicken stock and mint.
Return chops to skillet; cover and cook very gently for 30 minutes, or until lamb chops are tender.
Stir together mint, yogurt, garlic, lemon juice, and salt and pepper to taste.
Pat 3 of the lamb chops dry and season with salt and pepper.
Heat oil in a 10\" heavy skillet (preferably cast iron) over moderately high heat until hot but not smoking, then saute chops, turning once, 6 minutes for medium rare.
Transfer chops to a plate and keep warm, covered with foil.
Dry, season and saute remaining 3 chops in the same manner.
Serve topped with the yogurt-mint sauce.
Pour over lamb, turning to coat. Set aside for 15 mins.
Pre-heat the oven to 375'F/160'C.
Place the lamb chops in a shallow baking pan and season with the salt and pepper.
Place the breadcrumbs in a bowl and mix in the mint jelly.
Spoon the mixture onto the top of the chops, pressing it down firmly with the back of the spoon to make sure it sticks to the chops.
Bake the chops for 20-30 minutes or until they are cooked through.
Serve immediately.