Caper Mint Sauce Food

RACK OF LAMB WITH MINT AND CAPERS

Steps:

• Make the lamb: Whisk together garlic, mint, lemon zest and juice, olive oil, 2 teaspoons salt, and 1/2 teaspoon pepper in a medium bowl. Place lamb in a large resealable plastic bag; add marinade and refrigerate overnight.
• Let lamb stand at room temperature for 1 hour. Preheat oven to 400 degrees. Remove lamb from marinade, brush off any garlic and mint, and pat dry with paper towels. Discard marinade. Season lamb with salt and pepper.
• Heat safflower oil in a large ovenproof skillet over medium-high heat. Add lamb; cook, flipping once, until browned, 2 to 3 minutes per side. Transfer skillet to oven; cook until lamb registers 130 degrees on an instant-read thermometer, 20 to 25 minutes for medium-rare.
• Meanwhile, make the caper-mint sauce: Pulse capers in a food processor until roughly chopped. Add mint, lemon zest and juice, and shallots, and pulse until mint is roughly chopped. Add olive oil in a slow, steady stream, pulsing until combined but still coarse. Transfer to a small bowl.
• Transfer lamb to platter and coat racks with a third of the caper-mint sauce. Let rest for 20 minutes. Cut lamb into chops, single or double thickness; transfer to a serving platter. Garnish with lemon wedges and mint sprigs; serve with remaining sauce.

CAPER-MINT SAUCE

Steps:

• Pulse capers in a food processor until roughly chopped.
• Add mint, lemon zest and juice, and shallots, and pulse until the mint is roughly chopped.
• Add the olive oil in a slow, steady stream, pulsing until combined but still of a coarse texture.

GRILLED BABY ARTICHOKES WITH CAPER-MINT SAUCE

Steps:

• Make sauce:
• Stir together all sauce ingredients with pepper to taste. Trim and cook artichokes: Combine 1 qt cold water and lemon juice in a large bowl. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Trim pointed tips of leaves with kitchen shears, then cut a thin slice from end of stem to expose a fresh cross section. Trim dark green fibrous parts from base and stem of artichoke, being careful not to break off stem. Halve artichoke lengthwise. Remove fuzzy center and any pointed inner leaves. Put in bowl of lemon water.
• Drain artichokes, then cook in a large pot of boiling salted water (1 Tbsp salt for 5 qt water) until tender, about 8 minutes. Drain and transfer to an ice bath to stop cooking. Drain well.
• Grill artichokes:
• Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
• Toss artichokes with oil in a bowl. Oil grill rack, then grill artichokes, cut sides down, covered only if using a gas grill, turning once, until golden brown in spots, 6 to 8 minutes. Serve drizzled with sauce.

EASY MINT SAUCE

Steps:

• Put the mint, parsley and capers in the small bowl of a food processor and blitz until finely chopped.
• Add the oil, sugar, vinegar and lemon zest and blitz again until smooth. Season to taste and serve.

CAPER SAUCE

Steps:

• In a heavy 8 to 10-inch skillet, melt the butter over moderate heat. When the foam begins to subside, stir in the flour and mix thoroughly. Pour in the stock and, stirring constantly with a whisk, cook over high heat until the sauce thickens and comes to a boil.
• Reduce the heat to low and simmer the sauce for about 3 minutes to remove any taste of raw flour. Then stir in the capers, vinegar, salt and a few grindings of pepper. Taste for seasoning and serve hot from a small bowl or a sauceboat.

CAPER SAUCE FOR FISH

Steps:

• Melt butter.
• Add lemon juice, capers, parsley and seasonings.
• Heat until sizzling.
• Pour over steamed or baked fish.

LEMON CAPER BUTTER SAUCE

Steps:

• Crush capers in a small bowl with the back of a spoon.
• Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
• Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.