Tender Lamb With Mint Salsa Food

LAMB WITH MINT SALSA

Steps:

• In a small bowl, combine the oil, garlic and seasonings. Rub over lamb. Place in a roasting pan; cover and refrigerate for 1 hour. In a bowl, combine the salsa ingredients; cover and refrigerate until serving., Bake lamb, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 20-30 minutes. Cover loosely with foil and let stand for 5-10 minutes before slicing. Serve with mint salsa.

MINT LAMB STEW

Steps:

• In a large shallow dish, combine the flour, salt and pepper. Add the meat, a few pieces at a time, and turn to coat. In a large skillet, brown meat and shallots in oil in batches., Transfer to a 5- or 6-qt. slow cooker. Add wine to the skillet, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes. Add to slow cooker., Stir in the broth, potatoes, sweet potato, carrots, parsnips and garlic. Cover and cook on low for 6-8 hours or until meat is tender. Stir in jelly; sprinkle with bacon. If desired, sprinkle with fresh mint before serving.

MINT CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Cook mint leaves in a pot of boiling water for about 10 seconds.
• Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
• Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
• Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
• Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
• Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
• Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
• Season each rack with salt and black pepper on all sides.
• Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
• Transfer lamb racks to the foil-lined baking sheet.
• Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
• Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.

CORIANDER AND LEMON CRUSTED BARRAMUNDI WITH CUCUMBER MINT SALSA

Steps:

• Fish:.
• Mix the yoghurt, lemon zest, coriander leaves, coriander root, cumin, turmeric, a touch of salt and pepper and mix well.
• Place the fish in the yoghurt marinade and massage well, place in the refrigerator for at least 4 hours.
• Salsa:.
• In a medium mixing bowl place the vinegar, sugar, olive oil and a touch of salt and pepper and mix well.
• Add the vinegar mix to the cucumber and the chopped mint.
• Toss it all together and set aside.
• Preheat oven to 180 degrees (350 fahrenheit).
• In a non stick pan over hight heat sear the fish fillets in a little butter mixed with olive oil.
• Once seared on both sides transfer the fish to the oven for approx 12 minutes (depends on thickness of fish).
• place one piece of fish on the serving plate and top it with a touch of the salsa, serve immediately.

ROAST RACK OF LAMB WITH LEMON-MINT SALSA VERDE

Steps:

• Combine the lemon zest, lemon juice, mint, garlic, salt and pepper in a food processor. Pulse a few times and then with the motor running, add the oil. Set aside 1/4 cup of this mixture and refrigerate to use during cooking and serving. The rest will be used as the marinade.
• Trim the fat on the lamb racks to a 1/4-inch-thick layer. Poke holes all over the lamb with a fork to help the marinade penetrate. Lightly score the fat layer about 1/16 inch deep in a 1/2 inch diamond pattern. Arrange the racks, fat side up, in a 9x13 inch baking dish, overlapping the bones if necessary to fit the racks in the dish. Brush the salsa verde marinade all over the racks. Cover and refrigerate for at least 8 hours, and up to 24 hours.
• Heat the oven to 425°F Take the lamb out of the fridge and arrange the racks fat side up in a large roasting pan or rimmed baking sheet- they should fit in one layer. Brush the top and sides of each rack with 1 Tbs of the reserved salsa verde. Roast for 15 minutes. Brush with 1 Tbs more of the salsa verde and continue to roast to an internal temperature of 130-135F for medium rare, about 15-20 minutes. Let the meat rest for 5 minutes before carving into chops. Drizzle the remaining salsa verde over each serving.

ROAST LEG OF LAMB WITH POMEGRANATE, CUCUMBER AND MINT SALSA

Steps:

• Preheat oven to 325°F.
• Mince garlic. Put lamb on a rack in a roasting pan and in small bowl stir together garlic, rosemary, mint, and oil. Rub mixture onto lamb and season with salt and pepper. Roast lamb in middle of oven 1 1/2 hours, or until a meat thermometer registers 145°F for medium-rare. Transfer lamb to a cutting board and let stand, covered loosely with foil, 10 minutes.
• Make salsa while lamb is standing:
• Toast pine nuts in a dry skillet over moderate heat until golden. Seed cucumber and cut into 1/4-inch dice. In a bowl whisk together jelly, vinegar, and oil until jelly is broken up into tiny pieces and add remaining salsa ingredients, tossing. Season salsa with salt and pepper. (Do not make salsa ahead or it will become watery.)
• Thinly slice lamb across grain and arrange on a platter. Top lamb with some salsa and serve remaining salsa on the side.