Raspberry Mint Sauce Food

ENGLISH MINT SAUCE WITH RASPBERRY VINEGAR

English Mint Sauce with Raspberry Vinegar image

Categories Sauce Food Processor No-Cook Quick & Easy Low Sodium Vinegar Mint Chill Gourmet

Yield Makes about 1/3 cup

Number Of Ingredients 4

Ingredients

1 cup packed fresh mint leaves, rinsed and spun dry
2 tablespoons sugar
1 1/2 tablespoons boiling water
4 tablespoons raspberry vinegar (available at specialty foods shops and some supermarkets)

Steps:

In a food processor chop fine the mint with the sugar and transfer the mixture to a small bowl. Stir the water into the mixture, stirring until the sugar is dissolved, and stir in the vinegar. Let the sauce stand, covered, for 15 minutes or chill it, covered, overnight. Serve the sauce at room temperature with lamb.

RASPBERRY MINT MARINADE FOR LEG OF LAMB

Raspberry Mint Marinade for Leg of Lamb image

Make and share this Raspberry Mint Marinade for Leg of Lamb recipe from Food.com.

Provided by Oolala

Categories Oven

Time 9h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup fresh mint leaves
6 garlic cloves, crushed
1/2 cup raspberry vinegar
1/4 cup soy sauce
1/2 cup red wine
1 teaspoon black pepper
1 (5 lb) boneless leg of lamb, I like it butterflied
3 tablespoons Dijon mustard

Steps:

Combine mint, garlic, vinegar, soy sauce, red wine, and pepper in a bowl large enough for the lamb.
Add the lamb in the marinade and coat the meat. Regrigerate for 8-12 hours, turning occasionally.
Reserve marinade and pour it into a roasting pan.
Preheat oven to 350 degrees F.
Roll and tie lamb with kitchen twine.
Rub mustard over the lamb.
Add the lamb to the marinade in the roasting pan.
Bake for 18 minutes per pound for medium rare meat. Let the meat sit for 20 minutes before carving.

Nutrition Facts : Calories 905.1, Fat 64.8, SaturatedFat 28.1, Cholesterol 260.8, Sodium 968.1, Carbohydrate 3.3, Fiber 0.7, Sugar 0.6, Protein 69.6

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