SPICED LAMB CHOPS WITH MINT-MANGO SAUCE
Categories Lamb Backyard BBQ Dinner Lime Mango Mint Spice Hot Pepper Grill/Barbecue Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 16 servings as part of buffet
Number Of Ingredients 19
Steps:
- For mint-mango sauce:
- Blend all ingredients in processor until smooth. Transfer to small bowl. Season with salt. Cover and chill. (Can be made 1 day ahead.)
- For lamb chops:
- Prepare barbecue (medium-high heat). Whisk first 8 ingredients in small bowl. Mix oil and garlic in another bowl. Brush chops on both sides with oil mixture, then press chops into spice mixture to coat both sides. Grill chops to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with mint sprigs. Serve warm or at room temperature with sauce.
MINTED HONEY MANGO SAUCE
Provided by Andrea Albin
Categories Sauce Blender Dessert Low Fat Vegetarian Quick & Easy Father's Day Backyard BBQ Mango Mint Summer Healthy Gourmet Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Purée 2 cups mango with water, honey, and sugar in a blender until smooth. Transfer to a serving bowl and stir in remaining cup mango and mint.
GRILLED LEG OF LAMB WITH MANGO AND MINT SAUCE
Steps:
- Mix all marinade ingredients together and pour over lamb. Cover and marinate overnight in the refrigerator.
- Remove lamb from marinade. Stud with garlic cloves and rosemary leaves.
- Season with Hawaiian sea salt and freshly ground black pepper. Grill to medium-rare, (130 degrees F internal temperature registers on an instant-read thermometer), over kiawe wood coals. Let rest 10 minutes before slicing.
- In a small saucepot add the vinegar and sugar. Cook over medium heat until the sugar dissolves and begins to turn light brown. Add wine and cook down, reducing by half. Add the remaining ingredients and half the mint. Simmer 10 minutes to let flavors marry. Adjust seasonings with salt and pepper. Stir in remaining mint just before serving.
- Slice the lamb thinly across the grain. On a platter, fan the lamb over grilled vegetables and grilled mango. Top the lamb with some of the sauce. Garnish with crumbled Feta cheese and mint sprigs.
MANGO AND MINT MARINADE
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 2 1/2 cups
Number Of Ingredients 12
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.
MANGO MINT LIME SAUCE
Provided by Marisa McClellan
Number Of Ingredients 4
Steps:
- Pour the mango puree into a saucepan.
- In the carafe of your blender, combine the sugar and mint and blend until combined. Add this mint sugar to the mango. Finally, add the lime zest and juice.
- Place the pot on the stove over high heat and bring to a low bubble. Reduce the heat to medium and cook for 10 to 15 minutes, stirring constantly, until the mango reduces a bit.
- When you like the consistency, remove the pot from the heat. Position a fine mesh sieve over a small mixing bowl and pour the mango sauce through the sieve. Work it with a silicone spatula, until all that remains in the sieve is bits of lime zest and mint.
- Pour the finished mango sauce into a container and refrigerate.
MANGO AND MINT SALSA
Categories Condiment/Spread Sauce No-Cook Quick & Easy Mango Mint Summer Jalapeño Parade
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Cut the mango into 1/4-inch dice and place in a bowl. Add the remaining ingredients and fold together with a rubber spatula. Refrigerate, covered, for up to 3 hours before serving.
EASY MINT SAUCE
Ditch your go-to jar of mint sauce and make this fresher-tasting version with zingy capers and lemon zest. It's the perfect partner to roast lamb at Easter
Provided by Esther Clark
Categories Condiment
Time 10m
Yield Serves 6-8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 46 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Sodium 0.1 milligram of sodium
CILANTRO-MINT CHUTNEY
This vibrant green chutney from Maneet Chauhan's "Chaat" (Clarkson Potter, 2020) is as easy to make as it is versatile. The combination of mint, cilantro, green chiles and lime juice makes for a fresh and bright sauce, but the mango pulp is especially key, giving the chutney a slightly creamy texture and a subtly sweet flavor. This chutney has a lot of uses in Indian cuisine - a building block for chaat, or a dipping sauce for pakora, for example - and it can also be used as a sandwich spread or marinade. It lasts up to two weeks, refrigerated, in an airtight container, but it will start to lose its vibrancy and flavor after a week - best to make it one batch at a time to enjoy that day. -Priya Krishna
Provided by Maneet Chauhan
Categories easy, condiments, dips and spreads
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a food processor or blender, combine the cilantro, mint, mango pulp, lime juice and chiles, and blend at high speed until smooth. Season with salt to taste, then add water as needed, pulsing to combine, to achieve a thick and slightly chunky consistency. Adjust the seasoning with lime juice and salt as needed.
- This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.
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- Season salmon with kosher salt on both sides and place, flesh side up, in a casserole dish deep enough to hold the marinade (I used this dish).
- Make the marinade. In a bowl, add extra virgin olive oil, lemon juice, mint, garlic, spices, and salt. Whisk to combine.
- Pour marinade over the salmon and let sit in room temperature for 20 minutes (or, if you have the time, cover and refrigerate for 2 hours.)
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