Fri 18 Aug, 2006 04:06 am
Can any of you think of a creamy sauce recipe that has a mint/spicey twist to go with Lamb?Thanks.
Why creamy? Lamb is fatty enough. I can't imagine that cream would improve it.
I make a killer sauce with mint (prefer Vietnamese kind, but other will do), fish sauce, vinegar and chopped chili. A sort of Asianised mint sauce. It's just wonderful - the tang of the mint sauce, with that extra saltiness from the fish sauce, and a bit of extra bite from the chili!
Do you have any recipes?
My boss asked, he is making a dish for his wife tonight and said creamy and mint.Thast all i have to go on.
Just found a recipe with yoghurt and jalepeno peppers!
The Brits have made "mint sauce" a necessary condiment to"Kill" the gamey taste of old lamb or youngmutton. We raise lambs for market and , if the breed is something like Southdown a lamb is naything thats under 90lb live weight. The rib bones are round rather than flattened and the meat needs no "mint sauce".
We use a rosemary mustard crust on a rack or a leg and the meat is as tasty as veal. Know your butcher, make sure he demands good quality carcasses that arent too old.
Ive had all mint sauce on lamb in England, Ireland, less so in Canada cause they understand young lamb . Australians east Merino sheep, they are born gamey tasting. A merino is the best wool and the lousiest meat on the planet.
I'm going to farmer's for dinner!