- Dish type
- Side dish
- Mint sauce
This is by far my favourite condiment. Although mint sauce is traditionally used on lamb, it gets use on all my roast vegetables and the occasional roast chicken.
Washington, United States
3 people made this
- 180ml malt vinegar
- 60ml white vinegar
- 50g granulated sugar
- 45g finely chopped mint leaves
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Combine the malt vinegar, white vinegar and sugar in a saucepan, stirring to dissolve the sugar.
- When just starting to simmer, stir in the mint. Remove from heat.
- Leave to cool, then transfer to a serving bowl, or a jar for storage in the fridge until needed.
This is a small batch that I consume quickly while storing in the fridge, however the same recipe can be multiplied and jarred for later use. If doing this follow all standard jar sterilisation and preserving practices.
See it on my blog
Classic mint sauce
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How to make mint sauce including a step-by-step recipe.
There are various definitions for mint sauce depending on where you are in the world. In the UK, mint sauce can either be a liquid-type gravy flavoured with mint, as well as a thicker condiment served on the side of the plate. Both can also be bought ready-made.
These two sauces are traditionally served with roast lamb for a traditional Sunday roast dinner.
Mint sauce can also be served as an accompaniment to lamb chops or it can be used to enrich new potatoes and peas, livening them up with a zingy and refreshing flavour.
Mint sauce is not usually served with other types of meat such as pork or beef and is generally only served with lamb.
Mint sauce is very inexpensive and extremely simple and quick to prepare at home. The only ingredients you will need are mint leaves, water, sugar and vinegar.
The mint leaves are finely chopped, soaked in vinegar and left to sit in boiling water and sugar.
You can make an Indian mint dipping sauce from yoghurt, prepared mint sauce from a jar, coriander, turmeric and sugar, which can be turned into a mint raita by adding grated cucumber.
Below we offer you a selection of recipes for mint sauce, which includes salsas, dips, sauces and a pesto.
The British Love Lamb!
We eat lots of lamb here in the UK and it always surprises me that in North America it hardly seems to feature at all. But sheep farming is a traditional way of life here, especially in the exposed hilly regions of Wales and the far north of England, and lamb is essential to our food heritage.
A roast is probably my favourite way to serve. New season spring lamb, slowly roasted, is the classic Easter lunch. Easter without lamb would be like Christmas without turkey and Easter lamb without mint sauce would be all wrong.
Once past its first flush of youth, lamb responds well to long slow cooking which tenderises and brings out the flavour.
Many of our traditional British dishes use lamb or mutton that has been slowly cooked, warming, comforting, “rib sticking”, affordable food, perfect for the long dark cold winter nights. Dishes like Lancashire hot pot, lamb stews, shepherd’s pie…
Of course, lamb (or goat) is also key to the food of the Eastern Mediterranean and the Indian subcontinent, so it fills our imported takeaway menus too. There, the mint sauce is made with yogurt and chilli rather than vinegar, but we still can’t get enough of it!
Southern-Style Cornmeal Catfish with Tomato Gravy
Mitch Mandel and Thomas MacDonald
Fried fish has always come across tables as a dinner standard, but it gets harder and harder to find fried catfish on the menu at most dinners. This recipe will make you remember why this economical fish was such a favorite, and it will evoke memories of fish fries and summer days. With a crispy cornmeal crust and an easy frying technique, this recipe is achievable for any home cook.
- 1 whole bone-in leg of lamb (7 to 8 pounds), trimmed of excess fat and membrane
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 4 large garlic cloves, cut into 20 slivers
- 1/2 cup white-wine vinegar
- 1 cup sugar
- 1 cup packed fresh mint leaves, chopped
- 1/2 cup water
Preheat oven to 450 degrees, with rack in lower third. Rub lamb with a generous amount of salt and pepper, then rub with oil. With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb insert garlic slivers into openings.
Place lamb on a roasting rack set on a rimmed baking sheet place in oven. Immediately reduce oven temperature to 325 degrees. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125 degrees to 135 degrees for rare, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Remove from oven let rest 10 to 15 minutes before carving.
Meanwhile, make the mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat stir in mint, and let cool completely.
Cypriot Talatouri sauce recipe – Mint or no Mint?
Everyday we receive messages from our readers, asking if the traditional Tzatziki recipe is using mint or not, and if lemon juice or vinegar. So we decided to write about this traditional Cypriot dip, that is called Talatouri, which is also a yogurt based sauce very similar to Greek tzatziki.
The traditional Cypriot Talatouri recipe is made with fresh or dry mint and lemon juice instead of vinegar. These are the main differences from the Greek version of Tzatziki sauce, but we love them both! Hope you enjoy it!
Classic Mojito Recipe
If you have an abundance of mint in your garden this year, we have one word for you: mojitos! This bubbly Cuban cocktail is zesty, sweet, and packed with minty flavor. It&rsquos a refreshing drink that&rsquos perfect for all summer occasions, including a Fourth of July party, weekend barbecue, or happy hour. The classic mojito recipe is made from a combination of rum, mint, sugar, lime juice, and club soda. It may look fancy, but this easy cocktail recipe can be made right at home&mdashand it&rsquoll make you feel like you&rsquore on vacation!
How do you make a mojito from scratch?
You can make the best mojito in just two simple steps. First, muddle the ingredients: place the mint leaves, lime wedges, and sugar in a cocktail shaker and muddle to release the juices from the lime and the oils from the mint. The sugar helps to &ldquobruise&rdquo the mint leaves and bring out more flavor. Next, shake it up with the rum and some ice. Once chilled, the mojitos are served over ice with club soda and lots of mint and lime slices for a pretty presentation.
What kind of rum is best for mojitos?
For a classic mojito recipe, you&rsquoll want to use white rum. A good quality rum is important, especially since there are so few ingredients in the drink.
How do you muddle mint without a muddler?
A cocktail muddler is used to lightly crush the mint and release it&rsquos oils, but if you don&rsquot have one handy, you can always use the back of a wooden spoon.
6 TIPS & WAYS TO MAKE YOUR MINT CHUTNEY LAST LONGER
Usual chutneys last for a week without losing their color, but if you take the following precautions, you can make your chutney last for 3 weeks without any color or durability issues!
USING INGREDIENTS AS PRESERVATIVES
Oil and vinegar are the main components that I like to add to my chutney to increase its shelf life. Olive oil is an excellent anti-oxidizing agent, so it prevents the color change of the chutney and prevent the ingredients from getting oxidized. The vinegar has an acidic quality which reduces the pH of the chutney and prevents bacteria from growing.
A NO BRAINER – FRESH LEAVES
Although this goes without saying, but make sure the mint leaves and coriander leaves you are adding are fresh. Sometimes we don’t notice the few rotten leaves among a pile of fresh ones. Not only do they reduce the durability of our sauce but may also make our chutney taste bitter. Also, remember to wash your mint and coriander leaves with ice cold water to preserve their freshness.
CHOOSING THE RIGHT SOUR ELEMENT
There are couple of different ways to add the sourness to the mint chutney:
Although conventionally, tamarind sauce was the source of sourness in mint chutneys, it almost immediately turns the mint chutney brown. Lemon and vinegar on the other hand are both acidic and preservatives of sorts. So ideally a combination of both lemon and vinegar is best for that long lasting greenness of the chutney.
HOLD ON THE WATER
Keep the use of water to a minimum. No matter what recipe you follow, try to aim for a thicker chutney than a watery one. You can always dilute your chutney later while serving. The less water you use, the better it is for your chutney. Your chutney already has a bit of salt in it, which means it will turn slightly watery while refrigerated. Adding too much water while grinding the chutney makes it very diluted.
GLASS JARS OVER PLASTIC
Now glass jars don’t necessarily do anything active for your chutney, but they have shown to prevent odors from the fridge to seeping into food. And also, there is a chance your plastic container might get stained green if it isn’t of high quality.
FREEZER IS YOUR FRIEND
If you are going to make a big batch of mint chutney and you think it’s going to be a while when you will go through the whole batch, its always better to freeze half of it right away rather than refrigerate your chutney. I personally always divide my chutney batches into two and store half of it in the freezer and the other half in the fridge for use in the near future. If you are using the following mint chutney recipe, then you will get around 1 and 1/2 cup of chutney which usually isn’t that much to be frozen.
I hope you found the tips helpful. Do you have some other tips up your sleeve? I’d love to know more! Leave a comment below and let me know. And in the meantime, why don’t we move on to our Mint Chutney Recipe
Jamie Oliver: How to make chef’s classic lamb roast with mint sauce this Easter SundayLink copied
Jamie Oliver shares his recipe for crispy roast potatoes
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Easter Sunday takes place today, and what better way to celebrate than to cook and eat a roast dinner with family or friends? Celebrity chef Jamie Oliver has shared his tips on how to make a classic lamb roast with mint sauce or gravy &ndash or both.
Jamie Oliver has many lunchtime recipes, but the chef has said that his roast leg of lamb is &ldquoperfect for Easter&rdquo.
On his website, the chef added that the lamb is &ldquoa classic Sunday lunch, with no fuss and masses of flavour&rdquo.
Jamie cooked his lamb with potatoes, but he also recommended putting a few carrots and parsnips in too.
To make the lamb, the ingredients Jamie said you need are a two kilogram leg of lamb or hogget, one bulb of garlic, half a bunch of fresh rosemary, one and a half kilograms of potatoes, a lemon, and olive oil.
Jamie Oliver's roast lamb is the perfect Easter lunchtime meal (Image: GETTY/Jamie Oliver)
Firstly, Jamie advised removing the lamb from the fridge an hour before you want to cook it to let it come up to room temperature.
Preheat the oven to 200 degrees or gas mark six, before placing a roasting dish for the potatoes at the bottom of the oven.
Then, break the garlic bulb into cloves and peel three of them.
Peel the potatoes too, before halving them.
At the same time, prepare the rosemary by chopping half the leaves.
Next, Jamie advised crushing the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest, and pour in a &ldquogood lug&rdquo of oil.
Then, mix all the ingredients together.
Drizzle the mixture over the lamb, as well as adding a pinch of salt and black pepper for added seasoning.
Jamie's leg of lamb can be cooked in an hour and a half - it's quick and easy (Image: Jamie Oliver)
Place the lamb on the hot bars of the oven above the tray for the potatoes.
After boiling the potatoes in a pan of boiling salted water for 10 minutes, drain them, allow them to steam dry, and drop them back into the pan.
Add the remaining rosemary sprigs and whole, unpeeled garlic cloves to the potatoes, season them with salt and pepper, and drizzle some olive oil over the top.
Then, put the potatoes into the oven tray, underneath the lamb - so they can catch the meat&rsquos juices.
Jamie recommended cooking the lamb for an hour and 15 minutes if you want it to be pink, or an hour and 30 minutes if you prefer it more well done.
As for the mint sauce, the ingredients you need are a bunch of fresh mint, a teaspoon of sugar, and three tablespoons of white wine vinegar.
Finely chop the mint leaves and place them in a small bowl.
Then, mix in the sugar, a good pinch of salt, a tablespoon of hot water, and the vinegar, before mixing everything together.
When the lamb is cooked to your liking, remove it from the oven and leave it to rest for around 15 minutes.
Carve the meat and serve it with the roast potatoes, mint sauce, and your preferred vegetables.
Although this tzatziki recipe sounds very simple to make, in order to achieve the perfect texture, you have to pay attention to the details!
First of all it is important to use the garlic minced or grated. If you chop the garlic in pieces with a knife – even if you finely chop it! -your Tzatziki sauce will be lumpy. Making it possible to taste a less than pleasant piece of garlic..
Secondly, in order to achieve the perfect texture for the tzatziki sauce it is necessary to use strained Greek yogurt, as it is smoother and creamier than other yogurts. Also make sure to use the yogurt cold from the fridge.
Tip: Probably the most important part when making a Greek tzatziki sauce recipe is the preparation of the cucumber.
Preferably use some seedless cucumber or in case you use a seeded one, make sure you remove the seeds. Cucumber seeds give a little too much moisture which will make the Tzatziki sauce more watery. Furthermore their texture is not the desirable.
To grate the cucumber use the large holes of your box grater and make sure to drain the pulp really really well. The key is to remove as much of the moisture as possible, so that the tzatziki sauce can remain creamy. Removing the excess water of the cucumber also helps concentrating the flavor of the cucumber and makes it crispier.
To drain the cucumber use a cloth and squeeze it with your hands. I find this is the easier and more efficient way to remove the excess moisture, as the alternative of salting the cucumber and wait for the moisture to drip, takes a bit longer.
Traditional English Mint Sauce
A generous bunch of fresh mint
2 tbsp. of white balsamic vinegar
Strip the mint leaves off the stem. Chop them finely. Sprinkle with salt.
Place into a pint size mason jar. Add the sugar and pour over the boiling water, stir and leave to cool.
Stir in the balsamic vinegar and taste.
Add more water or vinegar to adjust the texture and flavour to suit your taste.
This will keep in the refrigerator for up to a month.