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
How To Make “Restaurant Style” Mint sauce At Home! The most popular Indian Restaurant Condiment!
Hi guys, I’m making Indian Restaurant Style Condiments the proper way and a simple way for you to make at home!
Indian Restaurant Style mint sauce: 1 clove garlic 1 handful coriander 1 green chilli 1 & 1/2 tsp mint sauce 4 heaped tsp mango chutney 1 & 1/2 tsp sugar 1 pinch salt to taste 100ml milk 250 gram Greek yogurt
Join me on my Facebook page / Instagram page: latifs inspired
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
Make The GREENEST Mint Sauce Like THIS...
#mintsauce #shorts #mint
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.
How to make Simple Mint Yoghurt Sauce - BIR Mint Sauce Recipe
Mint yoghurt sauce is a perfect accompaniment to poppadoms and Indian starters including our Onion Bhajis . This recipe is a simplified version of a British Indian Restaurant staple that you can make at home with basic ingredients.
=== INGREDIENTS ===
150g full fat yoghurt (greek-style or natural) 2 teaspoons colman's mint sauce pinch of salt 2 teaspoons sugar ¼ teaspoon garlic paste 1 teaspoon lemon juice 2 tablespoons milk
=== INSTRUCTIONS ===
Prep time: 10 mins
1. Add all the ingredients except the milk into a bowl and mix well together 2. Add the milk and combine until the sauce is a runny consistency 3. Serve with poppadoms and starters
The mint yoghurt sauce can be stored in a fridge for up to 3 days.
Tips: - Greek-style yoghurt will result in a creamier sauce. - Leave out the milk if you want a thicker sauce or add extra to make it thinner - Add ½ teaspoon chilli powder to add a kick to the sauce
Try our Onion Bhaji kit recipe -
Rack of Lamb with Strawberry Mint Sauce – Easter Lamb with Strawberry Mint Sauce
Learn how to make a Rack of Lamb with Strawberry Mint Sauce recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Easter Lamb with Strawberry Mint Sauce recipe!