I want to make a leg of lamb, but I'm not allowed to have mint anymore?

Can anyone give me a recipe for a sauce/condiment that would go well with my lamb? It seems all I ever see for lamb is mint jelly, or a mint sauce! Thanks!!

I want to make a leg of lamb, but I'm not allowed to have mint anymore?
You can make it Provencal style.


just rub the roast with a mixture of chopped garlic, thyme and a little bit of rosemary and salt and pepper. Keep a little bit of the chopped garlic herbs and mix with breadcrumbs.


Cook roast in the oven to the internal temperature you like( I like mine medium rare).





Take it out of the oven, spread Dijon mustard on it then the breadcrumb mixture and put it back to a hot oven ( 400 degrees)for a couple of minutes till breadcrumb toast a little bit.


Let rest for at least 15 to 20 minutes.


It is usually done with rack of lamb but a leg will work too.


You do not need any other condiments with this.
Reply:Prep Time Cook Time Serves


25 mins 1 hr 35 mins 6


Ingredients


6 lamb noisettes


1/4 cup plain flour


Salt and pepper


2 sticks celery


12 baby carrots


2 tblsp oil


12 new potatoes


6 sprigs fresh thyme


1/4 cup chopped fresh parsley


2 medium onions, chopped


2 cloves garlic, crushed


1/3 cup plain flour, extra


2 1/2 cups chicken stock


1 cup good quality red wine


1/4 cup tomato paste


Here's how


1. Toss lamb in seasoned flour, shake off excess. Preheat oven to 180C. Cut celery diagonally into 2 cm pieces. Peel and trim carrots. Heat oil in heavy-based pan, cook lamb on both sides over medium-high heat until well browned. Remove from heat; drain on paper towels.


2 Place meat in 12-cup capacity greased baking dish. Top with celery, carrots, potatoes, thyme and parsley.


3 Add onions and garlic to pan and cook, stirring, until onion is soft. Add extra flour, stir 1 minute or until onion is coated. Add the stock, wine and tomato paste, stir over medium heat until mixture boils and thickens.


4 Pour sauce over lamb and vegetables. Cover with foil or lid. Bake for 1 1/4 hours or until lamb is tender.





Storage time: This dish can be cooked one day ahead and reheated. Store, covered, in refrigerator.





Hints: Use four medium carrots, sliced, in place of baby carrots. A whole loin of lamb may be purchased and cut into noisettes. A boned leg of lamb, cut into 3 cm cubes, may be used as a substitute.
Reply:maybe simple S%26amp;P? you can always add, but you can't take it away. I would try salt %26amp; pepper to start.
Reply:red currant jelly
Reply:Fresh oregano, garlic, olive oil, and lemon juice go perfectly with lamb. Just mix them all together as if you were making a salad dressing. Sprinkle in some salt and pepper. You can use this for both a marinade and a 'sauce'.
Reply:The last leg of lamb for me


Must be 60 years ago.. Not really a hot item in the US today
Reply:Cranberry sauce or just a nice meat gravy
Reply:We eat our lamb, roasted with sumac and garlic, and served with plain yogurt and more sumac (dried grape leaves seasoning you can buy from an ethnic food market). We'll also usually make a tabouleh salad and an afghan bread.
Reply:I always season my lamb with garlic and rosemary. Who needs sauce!

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