Ground Lamb And Mint Recipes

LEG OF LAMB WITH MINT SAUCE

Steps:

• 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.

GROUND LAMB AND MINT

Steps:

• 1. Chop onions and place half in a blender with garlic, ginger, cumin, coriander, tuermeric, and cayenne with a couple tablespoons of water. Blend into a fine paste. 2. Heat oil in a pan on high and when sizzling hot, add cardamom pods and cloves. 3. After a couple of seconds add the chopped onions and brown. 3. Lower heat and add spice paste. 4. Add meat to mixture and cook, breaking up until all ingredients are mixed and meat is fully cooked. 5. Lower heat to a simmer and cook for 15-20 minutes until browned. 6. Add chopped mint, garam masala, and lemon juice while cooking for 2-3 more minutes. Serve on Basmati Rice and warn your guests not to eat the cloves and cardamom pods!