Mint sauce for lamb. Mint sauce: universal recipes for meat, fish, vegetables
Any dish, even boiled chicken breast that is boring for those losing weight, will instantly become tastier if you season it with something tasty. For me, the opening of the season was mint sauce - for fish and meat, vegetables, for example.
Moreover, there are several cooking options. Any mint sauce is good as a dressing for various salads - vegetable, meat, and some options are also suitable for fruit ones.
They can also be used for baking or as a marinade for the same thing, for example. In general, try it, don’t stop your imagination.
How to make delicious mint sauce
Cooking any of the recipes described below is not difficult at all. The fastest way is to put all the ingredients in a blender and blend.
But if you are a true gourmet, I advise you to stick to the cooking technology.
The first recipe I will give is the simplest one - it just uses a blender.
Any sauce with mint is made only from leaves—twigs, even the youngest ones, are not used.
Garlic-mint sauce for meat
This dish is not heat-treated, so it will provide you with the vitamins your body needs after a long winter.
Preparation will require very little effort, but I advise you not to prepare it on an industrial scale; it is better to make a fresh portion from juicy herbs.
Calorie content 100 g - 168 kcal, bju - 0.8 g protein, 15.6 g carbohydrates, 11.4 g fat.
What do you need:
- mint leaves - 20 g
- green cilantro – 10 g
- spinach – 10 g
- freshly squeezed orange juice – 20 g
- olive oil – 20 g
- garlic – 1 large clove, optional.
- salt to taste
- water - 70 ml.
Preparation:
Let's combine all the ingredients. You can replace the cilantro with fresh green basil or parsley - it’s also delicious.
Blend using an immersion blender.
Place in a sauce boat and dilute with boiled cold water.
This mint sauce is ideal for lamb, baked fish, and chicken breast.
Classic mint sauce recipe
This is a real English version, but with pp changes - sugar in the recipe is replaced with honey.
The versatility of this recipe is one hundred percent - this mint sauce is good for meat, fish, and even an ordinary cucumber-tomato salad can be easily seasoned with it.
Calorie content 100 g - 45 kcal, bju - 0.8 g protein, 11 g carbohydrates, 0 g fat.
Ingredients:
- mint – 100 g
- honey - 1 tbsp.
- salt - to taste
- wine vinegar - 4 tbsp.
- hot water - 0.5-1 tbsp.
How to do:
- Here we work with a sharp knife. Chop the finely washed mint leaves until they turn into almost pulp.
- Fill with boiled water and leave for 10 minutes.
- Then add all the other products, mix, cool. You can let it sit in the refrigerator for 2-3 hours.
Yogurt version with nuts
Yogurt and mint sauce is a recipe somewhat reminiscent of, there are even options where fresh grated cucumber is added.
I prefer yogurt cream sauce with mint and nuts.
Calorie content 100 g - 127 kcal, bju - 6.9 g protein, 7.8 g carbohydrates, 7.6 g fat.
Components:
- mint - a large bunch
- low-fat yogurt - 100 ml
- salt - to taste
- garlic - 1 small clove
- pine nuts - 2 tbsp.
- lemon juice - 0.5 tsp.
Preparation step by step:
- Puree the nuts and mint leaves using a blender.
- Finely dice the garlic so it doesn’t release a lot of juice.
- Combine everything, mix, leave for 2-3 hours in the refrigerator and serve.
By the way, if you take thick Greek or strained yogurt, the mixture can even be used for sandwiches.
Recipe with honey and soy sauce
Soy honey mint sauce with lemon is ideal for seafood.
Shrimp, mussels, rapana or squid simply boiled with this spicy sweet and sour dressing become even tastier!
Calorie content 100 g - 91 kcal, bju - 1.3 g protein, 21 g carbohydrates, 0 g fat.
What you will need:
- honey - 3-4 tbsp.
- soy sauce - 1 tbsp.
- mint is a good bunch
- lemon - half
- water - 5 tbsp.
How to cook:
- Peel the lemon, cut into small cubes, add water and boil.
- Add everything else except mint and bring to a boil again.
- Throw in the chopped mint, stir and immediately turn off - ready!
Video recipe with dry mint
If fresh mint is not very good, then you can try replacing it with dried mint, as in this video:
Mint sauce first appeared in England - the British love to serve it with lamb dishes to hide its aroma and taste, which, in general, not everyone likes. However, the sauce goes well not only with lamb, but also with almost all types of meat, and also goes well with spinach, carrot salads, sparda and seafood, and even fruit salads with citrus fruits. Such sauces do not last long. They can be kept in the refrigerator for a maximum of a week, so they are usually prepared shortly before use. So, here are a few recipes for mint sauces.
Ingredients:
- 30 g sugar;
- 50 g mint;
- 80 ml water;
- 20 ml wine vinegar.
Preparation:
1. Finely chop fresh, well-washed mint leaves. It would be nice to do this in a blender.
2. Add vinegar and sugar to the resulting mixture and beat it all.
3. Pour the mixture into a sealable container, add water, shake and leave for a couple of hours with the lid on. If desired, the sauce can be added with salt, but, as a rule, in dishes for which such a sauce is served there is already enough salt.
The second version of the simplest recipe for mint sauce for lamb:
1 tbsp. spoon and 50 grams of mint in a blender with 200 grams. fresh yogurt. You can add pine nuts for crunch.
Jamie Oliver's mint sauce for lamb
The famous British chef Jamie Oliver makes mint sauce for lamb, and, as always, he makes it simple and quick. He uses a mortar and pestle, but you can use a blender, he also adds broth, but you can add regular boiling water.
To make Jamie Oliver's traditional mint sauce you will need:
- bunch of mint
- a pinch of salt (preferably coarsely ground)
- 1 teaspoon sugar (brown is fine)
- about 2 tbsp. tablespoons red wine vinegar
- 3 tbsp. spoons of broth or boiling water
Preparation:
- Wash the mint and dry with a paper towel. We separate the mint from the stems, only the leaves are used.
- If you, like Jamie, use a mortar, then put the bunch into the mortar, add salt and sugar and begin to pound the mint leaves well until they turn into a paste. Next, add vinegar and taste, trying to find a balance between acid and sweetness. Add water.
- If you decide to use a blender, then simply place all the ingredients in the blender bowl and mix until smooth.
Video recipe for making mint sauce
You can prepare it for lamb, which will relieve the meat of the unpleasant odor
Mint sauce with honey
Ingredients:
- 3 tbsp. spoons of ground fresh mint from a blender, or 1 tbsp. dry ground spoon;
- juice from about a quarter of a lemon;
- 1 tbsp. spoon of honey.
Preparation:
- Place the mint mixture in a blender, add honey and lemon juice and blend it all.
- In order to diversify the taste of the sauce, it’s a good idea to experiment with different proportions of turmeric, lemon zest, nutmeg, and cinnamon.
As a rule, pesto is made with basil, but the addition of peppermint makes its aroma immeasurably richer and more harmonious, and the use of delicate sheep cheese (feta cheese) instead of Parmesan makes the taste of the sauce more delicate.
Ingredients:
- one medium bunch each of mint and basil;
- a couple of cloves of garlic;
- half a glass of walnut grains;
- lemon;
- 50 g sheep cheese (brynza);
- a little less than a glass of good olive oil, preferably cold pressed;
- ground black pepper or a mixture of peppers, as well as salt at the discretion of the cook.
Preparation:
1. Fry the nut grains until slightly yellowed in a dry frying pan.
2. Peel and chop the garlic, mint and basil, removing any stems that are too hard.
3. Finely chop the sheep cheese.
4. Using a fine grater, cut the zest from the lemon.
5. Use a juicer to squeeze the juice out of the lemon.
6. Garlic, cheese. Place nuts and herbs in a blender and beat well into a homogeneous pulp. Towards the end of whipping, pour in lemon juice and gradually add olive oil. Then, controlling the taste, season with salt and pepper.
The finished sauce is left to brew in an airtight container for several hours. It is highly advisable to store pesto in the refrigerator. Despite the fact that mint pesto sauce is more suitable for lamb, it is served with almost all traditional Italian dishes.
Mint chutney (Indian traditional sauce)
Ingredients:
- 40 ml each of orange and lemon juice;
- 2 tbsp. spoons of honey;
- a quarter glass of water;
- 50 g coconut shavings;
- a couple of glasses of chopped mint;
- a pod of chopped green hot pepper;
- salt, as always, to taste.
Preparation:
Preparing the sauce is very simple. All components are loaded into a blender and turned into a homogeneous pulp. The thickness of the sauce can be adjusted by adding water. There are several varieties of mint in India, such as pineapple mint and Egyptian mint. This also diversifies the taste range. The presence of a limited number of varieties sometimes leads to an overly rich aroma. It can be slightly neutralized by varying the amount of mint, adding coconut, ground dried fruits or nuts. The sauce is stored in the refrigerator, but its shelf life is very short - only 2-3 days.
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Even people on a diet cannot always resist including fairly fatty meats, such as lamb, pork, and duck, in their menu. This type of meat requires a special sauce that will balance the taste of the dish, making it seem lighter and more tender. Mint sauce for meat achieves this goal. It is often served with lamb, pork and other types of meat in England, the Caucasus and even Asia. Of course, the recipes for mint sauce in these countries are different, but any option can make meat dishes even tastier.
Cooking features
There are no uniform rules for preparing mint sauce, since wherever it is traditionally prepared and served with meat, there are their own traditions, including in cooking. However, some advice can be given to housewives who are planning to prepare mint sauce for meat at home.
- Fresh mint is most often used for the sauce. It should not be collected in urban areas, near highways, or in industrial areas, as in this case it can absorb toxins. However, no one forbids growing it in the country, collecting it in the forest, or purchasing it in a store. It is available for sale in supermarkets at any time of the year, which makes it possible to prepare the sauce even in winter. Although most often it is done in the summer, when mint is most accessible.
- To prepare the sauce, you will need a blender, since the mint must be finely chopped. To prevent the blender blades from becoming clogged with herbal fibers, you should not take mint stems; you should only use the leaves, which must be torn off before placing in the blender.
- The taste of mint goes well with nuts and other herbs. Therefore, the sauce often includes pine nuts, spinach, cilantro and other greens.
- To add sourness to the sauce, you can use not only vinegar, but also dry wine and lemon juice. The last option is the most useful.
- Some recipes allow you to prepare sweet and sour mint sauce for meat. Sugar or honey is often used to sweeten it. If you are on a diet, it is better to give preference to honey or replace sugar with an adequate amount of low-calorie sweetener.
Heat treatment for mint sauce is usually not required, but it most often needs time to brew to acquire a brighter taste and aroma.
Serve mint sauce cold with meat.
English mint sauce
- fresh mint – 50 g;
- sugar – 20–25 g;
- wine vinegar (6 percent) – 0.3 l;
- water – 0.2 l;
- salt, pepper - to taste.
Cooking method:
- Wash and dry the mint. Chop it as finely as possible with a knife and put it in a mortar.
- Add sugar and stir.
- Place on the board and finely chop the green mass with a knife. You can, of course, simply grind the mint in a blender, but then the consistency will not be quite the same as what the traditional English recipe calls for.
- Place mint in a bowl.
- Boil water and pour in mint.
- Leave for 15 minutes.
- Pour in vinegar and add salt. It is better to use white wine vinegar, but you can substitute apple cider vinegar or red wine vinegar if desired.
Before serving, the sauce must be cooled, then mixed well and poured into a gravy boat. Its sweet and sour taste goes well with any type of meat.
Mint sauce for meat with soy sauce and honey
- honey – 60 ml;
- fresh mint – 50 g;
- lemon – 0.5 pcs.;
- water – 100 ml;
- soy sauce – 20 ml.
Cooking method:
- Wash the lemon, cut half. Cut the zest into small cubes and place in a bowl.
- Boil water and pour it over the lemon. Leave for half an hour.
- Mix with soy sauce and melted honey. Bring to a boil again and cool.
- Strain.
- Grind the mint in a mixer or chop it very finely. Pour hot sauce over it. Let it brew for half an hour.
After this, the sauce must be placed in the refrigerator until it becomes cold. This sauce can be served with any fatty meat; it goes especially well with pork and duck.
Mint sauce with cilantro and garlic
- fresh mint – 30 g;
- cilantro – 30 g;
- white wine vinegar (6 percent) – 5 ml;
- sugar – 5 g;
- garlic – 3 cloves;
- lime – 0.5 pcs.;
- water – 20 ml;
- olive oil – 80 ml;
- salt - to taste.
Cooking method:
- Wash and dry the greens. Tear off the leaves and place in a blender bowl.
- Cut the garlic cloves into several pieces and add to the greens.
- Pour a tablespoon of cold water into the blender bowl.
- Chop the herbs and garlic.
- Mix sugar, salt, juice squeezed from half a lime and olive oil. Pour this mixture over the chopped herbs and whisk everything together.
Mint sauce with cilantro and garlic is the perfect accompaniment to lamb, but it can be served with any other type of meat.
Mint sauce with yogurt and pine nuts
- fresh mint – 50 g;
- unsweetened yogurt – 100 ml;
- garlic – 1 clove;
- pine nuts – 50 g;
- lemon juice – 3–4 ml;
- salt - a pinch.
Cooking method:
- Finely chop the garlic with a knife. You cannot grind using a special press or blender, as it will give too much juice.
- Grind mint leaves in a blender along with pine nuts.
- Mix the resulting mixture with garlic.
- Pour yogurt over everything, stir thoroughly and leave for an hour in a cool place.
Mint sauce made according to this recipe can be considered universal. It goes well with different types of meat.
Mint sauce is a fresh and pleasant addition to meat dishes. This sauce is served with meat in different countries. Preparing this seasoning does not take much time and effort.
Quite often, refreshing sauces made from herbs and spices are served with a variety of meat dishes. Mint sauce is considered a classic for serving with meat, as well as roasts and potatoes. The combination of the refreshing taste of this herb and the juicy spicy meat aroma turns out to be truly unique, very tender and tasty.
It’s easy to prepare mint sauce for lamb or other dishes at home, and all your family and friends will appreciate the result. You can buy the main ingredient of the dressing - mint - in any supermarket in the vegetable section. As for the rest of the ingredients included in the recipe, they also fall into the category of publicly available products.
You will need:
- Mint, fresh – 1 large bunch
- Cilantro, fresh – 1 medium bunch
- White wine vinegar – 1 tablespoon
- Cold water – 2 tablespoons
- Powdered sugar – 1 teaspoon
- Lemon juice – 2 tablespoons
- Olive oil – 1 tablespoon
- Salt - to taste
Fresh notes
Mint is considered a unique spice that has been used in cooking since ancient times. It is often included in recipes for salads, desserts and snacks. The fragrant herb has a whole range of useful properties: it has a sedative effect, relieves pain, relaxes and helps fight depression.
Mint can alleviate a person’s condition during a cold, has a calming effect on the stomach and improves digestion.
By the way, many housewives value this product so highly that they plant mint in pots on the windowsill. She takes root quite well at home.
Innings
Mint sauce can be stored in the refrigerator for 1-2 days, no more.
When stored for a long time, mint loses its refreshing properties, and the sauce itself acquires a slightly bitter taste. Traditionally, the dressing is served with meat, most often lamb, but it can also be served with pork, beef or poultry - in other words, with any meat dish.
- You can experiment not only with main courses, but also with desserts. To do this, the recipe changes a little: you need to exclude salt, cilantro and olive oil. It makes an excellent dressing for fruit and berry pies, ice cream and even chocolate cakes.
- Another option for using the sauce is salads made from fresh vegetables and seafood. In this case, a harmonious mixture is obtained that combines the refreshing taste of mint. vegetables and the soft rich taste of seafood.
With a fragrant and fresh mint sauce served with meat, salad or cake, any lunch will turn into a gourmet meal.
Bon appetit!
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