Best 4 Lamb With Mint Salsa Recipes
Indulge in a culinary journey with our tantalizing lamb recipes, each featuring a unique twist that will delight your taste buds. From the classic and aromatic Lamb with Mint Salsa, where succulent lamb chops are paired with a refreshing mint sauce, to the hearty and flavorful Lamb and Spinach Stuffed Shells, where tender lamb and spinach are enveloped in a delicate pasta casing, our collection offers a diverse range of options to satisfy every palate. Experience the richness of Lamb Shanks Braised in Red Wine, where fall-off-the-bone lamb shanks are braised in a velvety red wine sauce, or savor the smoky goodness of Grilled Lamb Chops with Chimichurri Sauce, where charred lamb chops are complemented by a vibrant and herbaceous chimichurri sauce. For a taste of Mediterranean inspiration, try our Lamb Souvlaki with Tzatziki Sauce, where succulent lamb skewers are grilled to perfection and served with a creamy and tangy tzatziki sauce. And for a comforting and classic dish, our Lamb Shepherd's Pie features tender lamb, vegetables, and a creamy mashed potato topping, all baked to golden perfection.
Check out the recipes below so you can choose the best recipe for yourself!
LAMB CHOPS WITH MINT AND PISTACHIO SALSA VERDE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the salsa verde: In a medium bowl, add the parsley, olive oil, mint, pistachios, capers, lemon juice and salt and stir with a rubber spatula until combined. Set aside to let the flavors marry.
- For the lamb: Meanwhile, heat a grill pan over medium-high heat. Dry the lamb chops well with a paper towel and season with the salt. Brush the grill with olive oil and grill the chops for 4 minutes on each side for medium rare. Remove to a plate to rest for 10 minutes.
- Drizzle the chops with some of the sauce and serve the remaining sauce alongside.
SLOW-GRILLED LEG OF LAMB WITH MINT YOGURT AND SALSA VERDE
Provided by Chad Colby
Categories Lamb Kid-Friendly Yogurt Mint Rosemary Grill/Barbecue Bon Appétit Small Plates
Yield 8-10 Servings
Number Of Ingredients 23
Steps:
- Mint Yogurt:
- Mix garlic, yogurt, mint, and lemon juice in a medium bowl. Season with salt, pepper, and more lemon juice, if desired.
- Do Ahead
- Mint yogurt can be made 1 day ahead. Cover and chill.
- Salsa verde:
- Process anchovies, garlic, oil, parsley, mint, capers, and lemon juice in a food processor until herbs are finely chopped; season with salt and pepper.
- Do Ahead
- Salsa verde can be made 1 day ahead. Cover and chill.
- Lamb:
- Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off).
- Blend rosemary, garlic, and 3/4 cup oil in a blender or food processor until rosemary and garlic are finely chopped. Season lamb all over with salt and pepper and smear with rosemary mixture.
- Grill lamb, fat side up, over direct heat, turning often and moving to cooler side of grill as needed to control flareups, until evenly browned all over, 15-20 minutes (lamb and marinade are both very fatty, so monitor closely and move off the grill for a moment if flare-ups get too intense). Position lamb over indirect heat and grill until an instant-read thermometer inserted into the thickest part of lamb registers 135°, 1 1/2-2 hours. (The leg is composed of several muscle groups; take the temperature in multiple spots for the most accurate reading.)
- Transfer lamb to a cutting board and let rest 5 minutes. Holding bone, thinly slice lamb against the grain, continuing until you reach the bone. Rotate lamb and continue to thinly slice (slice only as much as you are serving.)
- Top lamb with lemons and mint; serve with mint yogurt and salsa verde.
- Do Ahead
- Lamb can be marinated 1 day ahead; chill. Lamb can be grilled 2 hours ahead; hold at room temperature. Grill over high to reheat, about 4 minutes, before slicing and finishing as directed above.
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.
LAMB CHOPS WITH RED PEPPER & MINT SALSA
This summery salsa can be made a couple of days ahead and kept in the fridge. Grill the chops in the oven or on the bbq
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Season the chops all over with salt and pepper. Make a slit between the bone and meat in each chop, then push a sliver of garlic and small sprig of rosemary into each.
- For the salsa, put the peppers in a mini chopper or food processor with the garlic, chilli, mint and lemon. Blitz until finely chopped, but not puréed. Add the oil and blitz briefly to mix. Tip into a bowl and leave at room temperature until serving time.
- Grill or barbecue the chops for 5-7 mins each side until brown, then serve on a platter with the salsa (stir before serving).
Nutrition Facts : Calories 473 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.66 milligram of sodium
Tips:
- Choose high-quality lamb: Opt for lamb that is fresh and well-marbled, as this will result in a more tender and flavorful dish.
- Marinate the lamb: Marinating the lamb in a flavorful mixture of herbs, spices, and liquids helps to tenderize the meat and infuse it with delicious flavors.
- Cook the lamb to the desired doneness: The ideal internal temperature for lamb is between 135°F (57°C) for medium-rare and 145°F (63°C) for medium. Use a meat thermometer to ensure accurate cooking.
- Make a refreshing mint salsa: Combine chopped mint, cilantro, red onion, garlic, lime juice, olive oil, and salt to create a vibrant and aromatic salsa that complements the lamb perfectly.
- Serve the lamb with accompaniments: Enhance the dining experience by serving the lamb with roasted vegetables, a side salad, or your favorite grilled bread.
Conclusion:
With its succulent texture, delightful flavors, and vibrant mint salsa, this lamb dish is sure to tantalize your taste buds and impress your dinner guests. Whether you're hosting a special occasion or simply seeking a delectable meal, this recipe delivers a culinary experience that is both satisfying and memorable. Remember to select high-quality ingredients, marinate the lamb for maximum flavor, cook it to perfection, and serve it with an array of accompaniments to complete this exceptional dish.
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