3 lg Handfuls of mint leaves -(stems previously removed) 3 ts Granulated sugar 4 tb Wine vinegar (From "English Country Cooking at Its Best" by Caroline Conran. Villard, 1985). Wash and shake the mint leaves, sprinkle then with the sugar and chop them rather finely. Put in a bowl. Heat the vinegar and pour it over the mint. Add more sugar if you think the sauce is too sharp. Serve hot or cold with roasted lamb or other meat. Alternatives: Use lemon juice instead of vinegar and you can also add a little olive oil. This is not traditional mint sauce, being much less violent in flavor, but it is exceptionally good.
How To make Mint Sauce's Videos
Simple Mint Sauce for Lamb
This sauce is SIMPLE for the non professianal. With just a few ingredients you have a dipping sauce or ladle over slices of lamb or chops.
1 & 1/4 c.. mint jelly, 1 c. water, 2 T. minced fresh mint leaves, 1 T. port wine, 1 T. corn starch with 1 T. cold water to thicken sauce. By using corn starch as the thickening agent, you don't loose the original color
Fresh Mint Sauce for Lamb Recipe
Step-by-step Mint Sauce for Lamb recipe. Lamb is traditionally served with mint sauce. The fresh, zingy taste of Mint makes it a perfect partner. This recipe is one of my boyfriend's favorites.
Prep Time: 5 min Cook Time: 0 min Total Time: 5 min Yield: 2 servings
Ingredients
1 1/2 tbsp white wine vinegar 1 tbsp sugar 1 tbsp water 10g mint leaves
Instructions
Finely chop the mint leaves. Put white wine vinegar and sugar in a small bowl. Stir until the sugar is dissolved. Add water and mint leaves. Let steep for 5 minutes, then serve immediately with lamb.
Recipe:
#mint #mintsauce #marecipes
Rump of Lamb with a fresh Mint Sauce.mp4
Tandoori Mint Chutney | Mint Dip for Tandoori Chicken | Mint Chutney | Cookd
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Flavorful and creamy dip served with tandoori delicacies.#mintchutney recipes are easy to make. You can now make this #tandoorimintchutney with Cookd’s simple recipe and serve it with tandoori chicken. Do try this recipe and share your feedback with us.
Tandoori Mint Chutney recipe :
Coriander leaves - 1 Cup Mint Leaves - ½ Cup Cumin Powder - ¼ tsp Chaat Masala - ½ tsp Lemon Juice - 1 tsp Salt - 1 tsp Water - ¼ Cup Curd - ½ Cup
Cooking Instructions:
1. In a mixer jar, add in the coriander leaves, mint leaves, cumin powder, chaat masala, lemon juice, salt and water. You can also add the young stalks of the coriander leaves for the chutney.
2. In a bowl, whisk the curd until it turns smooth.
3. Add the paste to the curd and whisk well again.
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The best Mint Sauce recipe ever!
Eat Otago is with Alison Lambert of Market Kitchen making the the best Mint Sauce Recipe ever. Why the best ever? easy, organic mint straight from Alisons own garden and only four ingredients. But in this case its not just what, its how....
Roast Lamb with mint sauce #shortvideo
Recipe
Ingredients - leg of lamb - lamb marinade (recipe below) - olive oil - salt and pepper - 1 yellow onion, sliced thin - 1kg baby potatoes - 1 bunch Dutch carrots - 500g green beans - mint sauce (recipe below)
Method 1. Add the sliced onions to the bottom of an oven-safe dish. 2. Place the lamb on top and score with a sharp knife and cover in the marinade. 3. Drizzle the potatoes with olive oil and season with salt then pour around the lamb. 4. Place the lamb and potatoes into a 180c oven for 25 min per 500g, but use this as a guide. 5. Use a probe to check the internal temp after about 45 minutes, for lamb cooked medium (I'm not a huge fan of rare lamb) you want to pull it out around 55c (it will continue to cook a few more degrees) and let it rest for at least 15 minutes. 6. At the 45 minute mark, it's a good time to check your potatoes, they will probably not take as long as the lamb. When they are ready, remove and set aside. You can flash them at the end so they are hot when you are ready to serve. 7. While your lamb is resting, add the carrots to the pan and put them in the oven. After 10 minutes, add the green beans and the potatoes if they need reheating. 8. When ready to serve, slice the lamb and serve it with the veg and mint sauce. Happy days!
Method 1. Blend everything in a mortar and pestle.
Mint sauce - 1 bunch of picked mint leaves - 1 tsp sugar - 1/2 tsp salt - 3 tbsp white balsamic vinegar (apple cider works well also) - 3 tbsp water - 1 tsp xanthan gum
Method 1. Blend the mint, vinegar, salt, sugar and water together. 2. Once blended, add the xanthan gum while the blender is still going. 3. Store in the fridge until you are ready to use.