ngredients except lamb and Herb Mint Sauce. Blend and pour combined ingredients
he chops marinate, prepare the mint sauce. Place the marmalade in a
eanwhile, to make the mint sauce, blend or process mint, almonds and garlic
aste.
For the mint sauce, blend or process mint and garlic until
owels.
For the yogurt mint sauce, mix all ingredients in a
howing.
Combine vinegar, worcestershire sauce,ketchup,water, mustard,salt and
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.
eady to cook.
Prepare sauce and cover, refrigerated, until ready
venly.
Meanwhile, make the sauce; warm the vinegar and honey
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.
and serve with yogurt-mint sauce.
Yogurt-Mint Sauce:
In a blender
combine vinegar, mustard, honey and mint. Add salt, pepper and olive
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
uice 1/2 cup mint, sugar, fish sauce, 1 teaspoon lemon peel
n a bed of sauce or with sauce drizzled over.
For
Place lamb chops and 1/4 cup mint sauce in large resealable plastic bag. Seal bag. Turn to coat chops. Chill 30 minutes.
Whisk yogurt, remaining 1/4 cup olive oil, parsley, garlic, salt, pepper and remaining 1/4 cup mint sauce in medium bowl until combined. Chill until ready to serve.
Heat remaining olive oil in large skillet over medium heat. Add lamb chops to skillet. Cook 3 to 5 minutes on each side until internal temperature reaches 145 degrees F. Cover. Let rest 3 minutes. Serve with minted yogurt sauce.
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.
ompletely. Once cool, fold in mint. Season. Transfer to a serving
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.
he cold Yogurt Mint Sauce.
For the Yogurt Mint Sauce:
Place the