MINT JELLY RECIPE | MARTHA STEWART
Provided by: Martha Stewart
Categories: Gluten-Free Recipes
Yield: Makes about 2 cups
|2 cups fresh mint, firmly packed|
|2 cups water|
|3 tablespoons freshly squeezed lemon juice|
|3 1/2 cups sugar|
|3 ounces liquid pectin|
|2 drops green food coloring|
- Blend mint and the water in the jar of a blender until mint is finely chopped. Transfer to a saucepan; bring to a boil. Remove from heat; let steep 45 minutes. Strain mixture through a fine mesh sieve into bowl; reserve liquid (1 3/4 to 2 cups). Discard mint.
- Return liquid to saucepan; add lemon juice and sugar. Bring to a boil; cook 1 minute. Add pectin, and return to a boil; cook 1 minute. Remove from heat; stir in food coloring. Skim surface. Transfer to a large container; let cool completely. Cover; let chill overnight. Transfer to a serving dish, or store in refrigerator for up to 5 days.
ROAST LAMB WITH MINT JELLY RECIPE – RECIPES.NET
Provided by: Recipes.net Team
Total time: 2 hours 50 minutes
Prep time: 10 minutes
Cook time: 2 hours 10 minutes
|1 with shank lamb leg|
|1 rosemary stalk|
|5 medium-sized, peeled and quartered potatoes|
|3 tbsp olive oil|
|1 tbsp kosher salt|
|½ cup vinegar|
|1¼ cups divided water|
|2 tbsp gelatin powder|
|½ cup chopped mint leaves|
|1 cup fresh mint leaves|
|3 cups refined sugar|
- Preheat your oven to 356 degrees F.
- Brush the lamb with olive oil and sprinkle rosemary and salt all over it.
- Place the potato on a baking sheet wrapped in foil.
- Next, place the seasoned lamb leg on a trivet in a baking tray or directly onto the oven rack for a bigger size of lamb leg, along with the potatoes. Bake it in the oven for roughly 2 to 3 hours.
- Remove the roasted leg from the oven, then wrap it in aluminum foil for 30 minutes to retain the heat before carving it and then serving.
- Combine the fresh mint leaves, sugar, vinegar, and a cup of water in a saucepan.
- Bring the saucepan to a boil and simmer its contents for 10 minutes before straining them.
- Now, take the gelatin and dissolve it in ¼ cup of water.
- Add the dissolved gelatin to the strained mixture and mix in the chopped mint leaves. Allow the jelly to cool for it to naturally thicken.
- Serve the room-temperature or chilled jelly alongside the roasted lamb leg. Enjoy!
Calories 448.00kcal, CarbohydrateContent 28.00g, CholesterolContent 131.00mg, FatContent 15.00g, FiberContent 4.00g, ProteinContent 47.00g, SaturatedFatContent 4.00g, ServingSize 7.00 , SodiumContent 1,142.00mg, SugarContent 1.00g, UnsaturatedFatContent 8.00g
MINT SAUCE FOR LAMB RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 10 minutes
Prep time: 10 minutes
Cook time: 0 minutes
Yield: 6 servings.
|1/4 cup loosely packed mint leaves, finely chopped|
|1/4 cup boiling water|
|2 tablespoons cider vinegar|
|2 tablespoons sugar|
|1/4 teaspoon salt|
|1/8 teaspoon pepper|
- 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.
Calories 19 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 100mg sodium, CarbohydrateContent 5g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 0 protein. Diabetic Exchanges 1 Free food.
LAMB CHOPS WITH MINT PAN SAUCE RECIPE | EATINGWELL
Provided by: EatingWell Test Kitchen
Categories: Healthy Roast Lamb Recipes
Total time: 40 minutes
|⅓ cup apple juice|
|1 ½ teaspoons cornstarch|
|8 lamb loin chops, trimmed of fat (about 1 1/2 pounds total)|
|½ teaspoon kosher salt|
|½ teaspoon freshly ground pepper|
|1 teaspoon canola oil|
|1 shallot, minced|
|⅓ cup reduced-sodium beef broth|
|2 tablespoons cider vinegar|
|2 tablespoons mint jelly|
|2 tablespoons minced fresh mint, divided|
- Preheat oven to 450 degrees F. Combine apple juice and cornstarch in a small bowl; set aside.
- Sprinkle lamb chops with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add the chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 140 degrees F for medium-rare, 6 to 10 minutes, depending on the thickness. Transfer the chops to a plate and tent with foil.
- Place the skillet over medium-high heat (take care, the handle will still be hot). Add shallot and cook, stirring constantly, until browned and softened, about 1 minute. Add broth, vinegar and jelly and bring to a boil, whisking to dissolve the jelly. Cook, whisking constantly, until the liquid has reduced by half, 2 to 3 minutes. Stir the cornstarch mixture; add to the pan and bring to a simmer, stirring constantly, until the sauce is thickened, about 30 seconds. Remove from the heat and stir in half the mint along with any accumulated juices from the chops. Serve the chops topped with the sauce and the remaining mint.
Calories 196.9 calories, CarbohydrateContent 11.2 g, CholesterolContent 62 mg, FatContent 7.5 g, FiberContent 0.3 g, ProteinContent 19.9 g, SaturatedFatContent 2.3 g, SodiumContent 233.5 mg, SugarContent 8.3 g