Mint And Rosemary Lamb Recipes

ROSEMARY-HONEY BRAISED LAMB SHOULDER AND MINT JASMATI RICE

Steps:

• For the lamb: Heat a medium size stockpot that can hold the lamb shoulder. Using a skewer, poke the lamb as deep as a sprig of rosemary. Completely insert rosemary in holes. (You can go around the top-side of the lamb like a crown.) Season the lamb well with salt and pepper. Mix together the flour, chile powder and cumin and rub on the lamb. Coat the pot with oil and sear the lamb on 1 side until brown. Rotate the lamb so all sides get brown, about 15-20 minutes total. Remove the lamb and set aside on a plate. Gently wipe out the pot and place back on high heat. Coat again with oil and saute the garlic, ginger, onions, carrots, celery and season. Add bay leaves and deglaze with red wine. Add the chickpeas, honey and soy. Add back the lamb and water to cover. Check for flavor of the braising liquid and season accordingly. Bring to a boil and reduce heat to simmer for about 3 to 4 hours, or until fork tender.
• Make the rice using Fuji technique and a rice cooker. Meanwhile, blanch the mint in salted water for 30 seconds and shock in ice water. In a blender, puree the mint with the honey, garlic and oil. Season and set aside. When rice is done, fluff with fork before serving.
• Plating: On a very large platter, make a large ring of rice. Drizzle the mint puree on the rice. Place lamb and vegetables in the middle. Pull out the rosemary 1/3 out to resemble a small crown. Serve family style with harissa on the side.

MINT-ROSEMARY LAMB LOIN CHOPS

Steps:

• Throw everything in a baggy or tupperware container to marinate for a couple of hours REFRIGERATED.
• Pour the marinade into a sauce pan and heat well.
• In a large covered skillet,fry half of the chops on one side until browned, 4-5 minutes. Remove from pan and repeat with the other chops.
• Return all of the chops to the skillet browned side up and fry for 1-2 minutes.
• Add the simmered marinade, cover, reduce heat to low and allow flavors and aroma to permeate the meat until cooked to desired doneness; lamb usually does better when still slightly pink in the center and still juicy. (We don't do rare meat around here -- nasty cootie attack 15 years ago).
• Classified under inexpensive as one chop can easily be a portion, and package of 7 was around $15.00 U.S. While it was easy as a dish can be, it would work quite nicely for a breaking-out-the-good-china dinner. Just dress up the serving platter with a little fresh mint and rosemary.
• Cooking time includes marinating time.

FRESH MINT AND ROSEMARY SAUCE

Steps:

• In a food processor chop mint and rosemary leaves with sugar finely.
• Put in a bowl.
• Heat the vinegar and pour it over the mint.
• Adding more sugar if you if you want it sweeter.
• Serve hot or cold with roasted lamb or other meat.

BROILED LAMB CHOPS WITH ROSEMARY-MINT SAUCE

Steps:

• Chop garlic cloves with salt and pepper on cutting board, then use flat side of knife blade to mash garlic mixture to paste. Scrape paste into small bowl; mix in olive oil. Rub garlic paste on both sides of lamb chops. Let lamb chops stand 10 minutes.
• Meanwhile, stir 3 tablespoons mint jelly, 3 tablespoons white wine vinegar and rosemary in small saucepan over high heat until mint jelly melts and mixture boils. Reduce heat to medium and cook until sauce thickens to syrup, about 2 minutes.
• Preheat broiler. Broil lamb chops until well browned but still pink inside, about 4 minutes per side. Arrange lamb chops on 2 plates. Spoon sauce over.