nto lamb, cover and chill for 3 hours or overnight.
large bowl. Cover; refrigerate for 3 hours or overnight.
eat to low; simmer, covered, for about 20 mins, or until
ngredients except lamb and Herb Mint Sauce. Blend and pour combined ingredients
Combine all marinade ingredients and rub over lamb.
Refrigerate for 30 minutes.
Preheat oven to 200\u00b0C.
Transfer lamb to a baking tray and roast for 15-20 minutes or until done to your liking.
Allow to rest for 5 minutes.
To make the chilli-mint sauce, combine all ingredients and serve immediately over the lamb rack.
howing.
Combine vinegar, worcestershire sauce,ketchup,water, mustard,salt and
b 2oz) of weight, less for a pinker meat.
Turn
Mix together yogurt, cucumber, mint, salt, and garlic for the cucumber-mint sauce in a small bowl and keep chilled while preparing kebabs.
Combine ingredients for kebabs in a bowl and mix together, squeezing with fingers to incorporate until smooth.
Shape the meat into 8 flat torpedo shapes, about 5-inches long by 2-inches wide.
Prepare grill or heat skillet.
Cook kebabs for 6-8 minutes, turning to cook all sides.
Serve 2 kebabs on each pita or lavash with cucumber-mint sauce.
b>for about 1 hour.
While the chops marinate, prepare the mint sauce
For the Chicken:.
Heat grill
combine vinegar, mustard, honey and mint. Add salt, pepper and olive
and serve with yogurt-mint sauce.
Yogurt-Mint Sauce:
In a blender
eady to cook.
Prepare sauce and cover, refrigerated, until ready
hen cover with foil. Cook for 5 hours, or until tender
Place vinegar, sugar and 1/4 cup water in a small saucepan on medium heat. Bring to a boil. Reduce heat to low and simmer for 2 mins. Stir in mint leaves.
Serve mint sauce as a dressing for roast lamb and other lamb dishes. Serve warm or cold. Store leftovers in an airtight container in the refrigerator.
ith plastic wrap and refrigerate for at least 2 hours but
uice 1/2 cup mint, sugar, fish sauce, 1 teaspoon lemon peel
For Chimichangas: Place 1 candy bar
For the sauce, simply mix all ingredients and set aside.
Sprinkle fish with lemon peel, salt, and pepper.
Put oven on broil and spray broiler pan with non-stick cooking spray.
Place fish on the boiler pan and broil about 4 inches from the heat for 5-6 minutes or until fish flakes easily with a fork.
Mix the mint with the couscous.
Serve the fish over the couscous with the mint sauce.
.To make the yoghurt sauce put all ingredients in a