How to cook "lamb with mint sauce"?

I am interested especially in the sauce. If someone has another ideea of sauce please feel free..Thank you a lot!

How to cook "lamb with mint sauce"?
You have some lovely lamb recipes there, by the sound of it!





Traditionally, in the UK, mint sauce is served in a bowl on the side so that everyone who wants some can spoon it either over their lamb, or on the side of their plate.





Recipes vary from family to family, and from chef to chef, but I find the best way is to make it from "taste" and to keep it as simple as possible.





So: take a handful of fresh mint and chop it as finely as possible. Put it into a bowl and add about 1-2 teaspoons of either malt or white wine vinegar. Add a little sugar, stir and taste. Then add a little water - it should not be too vinegary, but nicely tart; not sweet, but the sugar should just cut through the acidity. The sauce should not be too runny, nor too thick.





Onion sauce is traditional with lamb, too. It's easy to make: chop a medium to large onion and gently saute in butter until soft and translucent. To that mixture, add flour then milk to make a white sauce in the usual way. Season and serve.





(A nice way to roast a leg of lamb is to make slits in it, all over; crush coriander seeds, chop some garlic, mix together. Stuff into the slits and roast as usual.)
Reply:Lots of very mouth watering recipes on a Google search





http://www.epicurious.com/recipes/recipe...


http://www.uktvfood.co.uk/index.cfm?uktv...


http://www.jewish-food.org/recipes/lambr...


http://www.restauranteur.com/pistocom/re...


http://www.cooks.com/rec/view/0,1927,150...
Reply:Roast leg of spring lamb with garlic and rosemary





Early spring lamb has a delicate, pale and tender meat with a fine grain and white crumbly fat to keep it succulent. Allow the joint to rest for at least 10 minutes before carving to allow the meat to relax and the juices to disperse.


Ingredients


lamb trimmings and chopped bones from butcher


1 head of garlic, halved horizontally


1 leg of lamb bone in, approx 2kg/4½lb


6 garlic cloves, halved


1 bunch fresh rosemary


15g/½oz softened butter


salt and freshly ground black pepper


seasoned vegetables, to serve





Method


1. Preheat the oven to 220C/425F/Gas 7.


2. In the bottom of a roasting tin scatter the chopped bones, trimmings and garlic head.


3. Make 2.5cm/1in deep incisions in the lamb, into each incision insert the garlic cloves and rosemary sprigs.


4. Rub the butter over the lamb and place the leg on top of the bones, season and place in the oven for 1-1½ hours (15 minutes per 450g/1lb for rare and 20 minutes for medium) turning over half way through.


5. Remove the lamb from the oven, season again and transfer to a tray to rest.


6. To make the gravy:place the roasting pan over a moderate heat to caramelise the lamb juices, this will take 2-3 minutes. Strain of any excess fat. Pour in 350ml/12fl oz cold water, reduce heat and simmer gently for 5 minutes. Strain through a sieve. Serve the lamb with the gravy and seasonal vegetables.








MINT SAUCE


Ingredients


2 large handfuls fresh mint leaves, finely chopped.


2 tbsp cider vinegar


2 tbsp apple juice


1 tbsp caster sugar





Method


Mix together all the ingredients and leave to infuse for about an hour before serving.





Tip:


If you're having this mint sauce in the spring or summer months, add 2 tbsp finely chopped spring onions for a change.
Reply:well in a blender you can do up some mint and coriander leaves - add some yogurt and maybe a dash of cumin - it tastes divine -
Reply:Mix mint with virgin oil and spread it on the lamb.Place the lamb on a few onions and cook in a slow cooker for approx.6 hours.The meat will melt in your mouth.A little wine as a liquid on the bottom of the slow cooker wouldn't hurt either.
Reply:Servings: 6-8


Level of difficulty: Easy


Preparation Time: 15 minutes


Cooking Time: 2 hours








Ingredients


1 x 2kg leg of lamb


2 garlic cloves, shredded


2 tbsp dripping





For the mint sauce


1 small handful mint leaves


1-2 tbsp Sugar


50ml boiling water


4-5 tbsp white wine vinegar





For the gravy


1 small onion, finely sliced


100ml Red wine


1 tsp redcurrant jelly


375ml brown stock


1 tsp cornflour


freshly ground salt and pepper








Method


1. Preheat the oven to 220C/gas 8





2. Place the lamb on a chopping board and make incisions over the joint with a sharp knife. Insert slivers of garlic into the cuts.





3. Heat the dripping in a roasting tin in the oven until smoking hot. Place the lamb in the tin and roast for 30 minutes.





4. Turn the heat down to 170C/gas 3 and continue roasting for about 1 hour 20 minutes. Pierce the meat with a skewer to test if it’s done. If the juices run a pale pink, it’s ready. While the lamb is roasting, make the mint sauce.





5. For the mint sauce, finely chop the mint leaves along with a teaspoon of the measured sugar – this helps fix the colour. Place the chopped mint in a heatproof jug and pour over the boiling water. Stir in the remaining sugar, and sharpen with enough vinegar to give a pleasant tang,





6. Take the lamb out of the oven and remove from the roasting tin. Leave to stand for about 15 minutes on a chopping board while you make the gravy. This standing time gives the meat time to relax and develop its flavour.





7. For the gravy, pour off any extra oil from the roasting tin, leaving back a tablespoon or so in the tin. Place the roasting tin over a low heat, add the onions, and cook until softened. If it looks like catching on the bottom of the tin, add a dash of red wine and scrape well with a metal spoon to lift up any meaty sediment – this has the most flavour and adds a rich flavour to the finished gravy.





8. Once the onions are soft, pour in the remainder of the wine and add the stock and redcurrant jelly. Bring to a boil over a medium heat and cook down until reduced by one third.





9. Mix the cornflour with 1 tablespoon of water until it resembles a smooth paste. Add a ladleful of the hot gravy into the cornflour mixture and stir to mix before returning to the pan. Stir, over a moderate heat, until the gravy has thickened. Taste for seasoning and keep warm until ready to serve.





10. Carve the lamb into medium-thick slices using a sharp knife, and serve with the gravy and mint sauce. Accompany with roast potatoes and a green vegetable such as fresh peas.