Mint Marinade Recipes

HOMEMADE MINT SAUCE

Steps:

• Finely chop the mint leaves, discarding the stalks.
• Place in a bowl and cover with the boiling water. Leave to steep for a few minutes, then drain over a sieve.
• Give the leaves a rinse with cold water whilst still in the sieve (to stop the cooking process) and place in a small serving bowl with the sugar, vinegar and salt.
• Stir together and leave for 20-30 minutes - to allow the flavour to develop. Then serve.

GRILLED LAMB CHOPS WITH MINT MARINADE

Steps:

• Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For marinade, combine lemon juice, oil, garlic, 3 tablespoons of the mint, and the pepper. Pour over the chops; close bag. Marinate in the refrigerator for at least 30 minutes or up to 24 hours. Drain chops, discarding marinade. Sprinkle chops with the salt.
• Grill chops on rack of an uncovered grill directly over medium heat to desired doneness, turning once. (Allow 10 to 14 minutes for medium-rare and 14 to 16 minutes for medium doneness.) Sprinkle with remaining mint. Makes 4 servings.

MANGO AND MINT MARINADE

Steps:

• In a blender, pulse together all ingredients. Puree mixture for 30 seconds. Pour into a plastic zip-lock bag, add shrimp and marinate for 1 hour in the refrigerator.

MINT MARINADE

Steps:

• Place all the ingredients in a bowl and mix well.
• Use to marinate lamb or chicken.

MINT MARINADE

Steps:

• Combine the olive oil, red-wine vinegar, white wine, mint, basil, oregano and salt and pepper in a bowl and whisk.

CHICKEN BREASTS IN GARLIC-MINT MARINADE

Steps:

• Put the mint, garlic, parsley and pepper in a food processor and coarsly chop.
• Add the olive oil and wine (or apple juice)
• Blend again. If you are using dried hot red pepper flakes, add it now, no need to chop it further.
• Place chicken breasts and marinade into a zippered plastic bag, shake it about, and allow to marinate at least 3 hours up to overnight.
• About 1/2 an hour prior to cooking, add 2 tbsp lemon juice. (Adding the lemon juice sooner, will add too much lemon flavor, and it will tend to "cook" portions of the chicken).
• Start cooking on medium on the BBQ, and reduce to low. You absolutely don't want it to dry out. Times will vary depending on your BBQ and the thickness of the breast. I use one of those BBQ saute pans with the holes in it, and it works better than directly on the grill. Feel free to pour the extra marinade over the breasts as they cook.
• I most often serve this with a wild rice and orzo pilaf, and fresh vegetables (such as asparagus or snow peas or sauteed yellow zucchini with red peppers, red onions and grape tomatoes, with a bit of that mint added at the end).

MINT SAUCE FOR LAMB

Steps:

• Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.