MINT SAUCE FOR LEG OF LAMB

10 oz. mint apple jelly

2 tbsp. cider vinegar
1/2 tsp. garlic powder
In saucepan, stir jelly until dissolved. Add vinegar and garlic powder. Serve warm over lamb
slices.
ROAST LAMB/MINT SAUCE
3-4 lb. boneless leg of lamb
2 cloves garlic, sliced
1 tsp. rosemary
1/2 tsp. pepper
Vegetable cooking spray
1/2 c. water
1/4 c. chopped fresh mint
2 tbsp. tarragon vinegar
1 tbsp. sugar
1/4 tsp. salt
Trim fat and sinews off and tie meat into a roll. Insert garlic slices into slits in meat. Combine
rosemary and pepper and rub over meat. Place on rack in broiler pan coated with cooking
spray. Pour water into pan. Bake uncovered at 325 degrees for 2 hours to 140 rare or 160
medium. Transfer meat to cutting board, let rest for 10 minutes before carving 1/2 inch slices.
Skin fat off the liquid, in small saucepan warm liquid, mint, vinegar, sugar, and salt until
sugar is dissolved and mixture heated. Spoon over the lamb slices and serve. Approximately
12 servings.
RAGOUT OF LAMB WITH MINT SAUCE
2 lb. lamb or mutton
1 tbsp. butter
1 tbsp. flour
1 diced onion
1 diced carrot
2 c. hot water
1 tsp. salt
Dash of pepper
1 bay leaf
1 c. peas, fresh, frozen
Wipe meat with damp cloth, cut into 1 inch pieces. Melt butter in saucepan, stir in flour. Add
meat, carrot, and onion. Cook 20 minutes stirring often. Add hot water, salt, pepper, bay leaf
and bring to a boil. Cover tightly. Let simmer 2 hours. Remove bay leaf. Add peas. Simmer
20 minutes more. Serve hot. (Serves 6.)
MINT SAUCE:
Mint leaves to fill 1 cup, chopped
1/4 c. sugar
1/2 c. vinegar
Combine mint leaves, vinegar and sugar. Prepare 1 hour before serving to allow the mint
flavor to be absorbed.

LAMB CHOPS WITH ORANGE-MINT SAUCE

4 lamb shoulder chops
3 tbsp. butter
3 tbsp. water
1 tsp. vinegar
1 tsp. salt
1/8 tsp. pepper
1/4 c. finely chopped mint leaves
2 tbsp. sugar
1 tbsp. grated orange peel
1/2 c. orange juice
1 tsp. cornstarch
In large skillet over medium heat, brown chops in butter, about 20 minutes. Reduce heat;
slowly add 2 tablespoons water, 1 teaspoon vinegar, salt and pepper, stirring to mix well.
Cover and simmer 20- 30 minutes.
In saucepan mix next 4 ingredients. Cook 2-3 minutes. Strain. Return to heat. Bring to a boil..
Blend cornstarch with 1 tablespoon water. Stir into boiling sauce. Stir and simmer 1-2
minutes. Serve over chops.
GRILLED LAMB CHOPS WITH MINT SAUCE
8 lamb chops
2 ozs. Kikkoman teriyaki marinade
1 tsp. white wine Worcestershire sauce
3 oz. white wine
SAUCE:
2 oz. Reese's mint sauce
1 tbsp. fresh parsley, chopped
1/2 oz. brandy
1/2 oz. creme de menthe
1/2 stick butter
Mix marinade, Worcestershire sauce and wine together. Place lamb chops in dish, pour
mixture over and cover. Marinate for 1 1/2 hours turning several times. Prepare sauce by
mixing all ingredients for sauce together and microwave for 5 minutes. Grill chops on high
flame until done. Put remainder of marinade sauce for lamb into mint sauce. Microwave for 5
minutes. Pour over chops and serve.
BARBEQUE RACK OF LAMB WITH MINT
VINAIGRETTE
For the lamb:
1 each rack lamb (full rack, split, chine off - 18 bones)
1 T. cracked black peppercorns
2 T. olive oil, extra virgin
Asian Barbecue Sauce:
4 c. red wine
6 c. rice wine vinegar
3/4 lb. golden brown sugar
2 c. sake
2 each cinnamon sticks
1 each star anise

1 pinch chili flakes

1 each bay leaf
2 oz. ginger
Soy sauce, to taste
Mint Vinaigrette:
1 each egg yolk
1 T. dijon mustard
1 t. chopped ginger
2 cloves fresh garlic, peeled
1 c. safflower or other vegetable oil
1/4 each lemon, juice only
1 bunch mint, (1-1/2 cups leaves only)
6 sprigs cilantro
salt and pepper to taste
Soy-Ginger Vinaigrette:
1 T. finely chopped shallots
1 t. finely chopped ginger
1 t. finely minced garlic
1/2 c. soy sauce
1/2 c. freshly-squeezed lime juice
1 c. peanut oil
1-1/2 T. sesame oil
Salt and fresh pepper to taste
For the Crispy Potato Sticks:
2 each baking potatoes, peeled and cut into julienne
2 qts. peanut oil
Salt and fresh pepper to taste
2 c. mixed baby lettuces (radicchio, endive and arugula)
Preparation:
1. To prepare the Asian barbecue sauce, heat 2 cups of the red wine, all of the rice wine
vinegar and the brown sugar in a saucepan. Simmer slowly until reduced to a syrupy
consistency. In a second saucepan, combine the remaining 2 cups of red wine, the sake,
cinnamon sticks, star anise, chili flakes, bay leaf and ginger. Bring to a boil then simmer until
reduced to about 1/4 of original volume. Combine the contents of both pots and add soy sauce
to taste. The total volume should be about 2 cups.
2. Prepare the mint vinaigrette, In a food processor, add the egg yolk, mustard, ginger, garlic,
vinegar, salt and pepper. Process well to chop garlic and ginger finely then slowly add the oil
until it is all incorporated. If the sauce becomes too thick, thin with water. Add the mint and
finish with the lemon juice. If it is still too thick add more water and adjust the salt and pepper
to taste.
3. Prepare the soy-ginger vinaigrette. Place the shallots, ginger, garlic, soy sauce and lime
juice in the bowl of blender or food processor. Process for 1 minute. Strain mixture into a
bowl. Slowly whisk in oils. Season to taste with salt and pepper.
4. Prepare the crispy potato sticks. Heat the oil to 350 degrees and fry the potatoes until
golden brown. Let drain on paper towels. Season with salt and pepper.

5. To prepare the lamb, make sure that all fat cover and bone fragments are removed from the
lamb racks. Rub well with the olive oil and season well with salt, pepper and rosemary. Allow
to come to room temperature. Heat a roasting pan or large sauce pan, very hot. Add a few
drops of oil and sear the lamb racks on all sides until brown. Baste the racks with the
barbecue sauce and place the lamb racks , bone side down, into the hot pan and roast at 400
degrees for ten minutes. Remove from the heat, brush with sauce and return to the heat until
medium rare or to desired doneness. Totally cooking time should be 10 to 20 minutes
depending on how heavily seared and how done you want them. When they are fully cooked,
brush them one more time with the barbecue sauce on both sides. Allow the lamb to rest at
room temperature after roasting for about 15 minutes.
Presentation: Toss the mixed baby greens in a small amount of the soy-ginger vinaigrette with
the french fries. Spoon the mint vinaigrette around the outside of the plate well. Place the
greens/French fries in the center of the plate. Cut the lamb into chops and brush lightly with
the barbecue sauce. Place the chops in a triangle around the greens.
Yield: 8 portions
APPLE MINT LAMB CHOPS
4 lamb chops, 3/4" thick
1/4 c. lemon juice
2 tbsp. vegetable oil
1 tsp. pepper
1 1/2 tsp. salt
1 tsp. paprika
1 tsp. mint leaves (fresh or dried)
Apple mint sauce
Put chops in a shallow baking dish. Mix remaining ingredients except sauce and pour over
chops. Let stand for 1 hour, turn occasionally; broil chops 6" from the heat 6 minutes on each
side or until desired doneness. Serve with sauce.
SCOTTISH ICED HONEY AND WHISKEY CREAMS
1/2 pt. double cream, whipped
3-4 tbsp. whiskey
3-4 tbsp. heather honey
4 egg yolks
Put eggs and honey into warmed bowl and beat until thick and creamy. (I only use about 2
tablespoons honey, otherwise I find it is too runny.) Don't beat too much; just mix until really
well blended. Add the whiskey to the whipped cream. Fold the cream/whiskey mixture gently
into the egg/honey mixture. Test for flavor and put into small ramekin dishes. (Or 1 large
mold.) Freeze; cover when firm with plastic wrap. Remove from freezer to refrigerator when
guests begin main course; it softens very quickly. Serve with a piece of buttered shortbread.