1 - 10 of 39 for mint sauce for lamb
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In large skillet ... Bring to a boil.. Blend cornstarch with 1 tablespoon water. Stir into boiling sauce. Stir and simmer 1-2 minutes. Serve over chops.
Make the mint sauce first. Combine the ... at room temperature for 2 or 3 ... cut slits in lamb and fill slits ... sauceboat and serve separately with the lamb.
Preheat oven to 450°F. Sprinkle lamb with salt and ... Mix breadcrumbs and mint and press onto ... lamb reaches 130°F for medium-rare, about 20 ... Gradually whisk in sauce. Bring to ... with lamb. Yield: 6 servings
Mix marinade, Worcestershire sauce and wine together. Place lamb chops in dish, ... and cover. Marinate for 1 1/2 hours ... for lamb into mint sauce. Microwave for ... over chops and serve.
Wipe meat with ... Serve hot. (Serves 6.) Combine mint leaves, vinegar and sugar. Prepare 1 hour before serving to allow the mint flavor to be absorbed.
Dissolve sugar in water. Place mint leaves with water ... Add vinegar. Add more sugar or vinegar to taste. Will keep about 2 or 3 weeks in refrigerator.
Trim fat and ... at 325 degrees for 2 hours to ... saucepan warm liquid, mint, vinegar, sugar, ... Spoon over the lamb slices and serve. Approximately 12 servings.
In saucepan, stir jelly until dissolved. Add vinegar and garlic powder. Serve warm over lamb slices.
Have the butcher ... Make the dipping sauce by cooking the ... Stir in the mint and let the ... broil the chops for 1 1/2 to ... dipping sauce. Serves 4.
Preparation: 1. To prepare the Asian barbecue sauce, heat 2 ... 2. Prepare the mint vinaigrette, In a ... food processor. Process for 1 minute. Strain ... To prepare the lamb, make sure ... greens. Yield: 8 portions
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