Fresh Mint & Chilli Sauce for Lamb



Annabel Langbein's Roast Lamb Rack with Chilli Mint Sauce



Here lies the Fresh Mint & Chilli Sauce recipe as served at our mini Christmas dinner, which you  may remember from one of our previous posts.

 

I thought this was the perfect way to mix up a classic roast lamb and is almost a fusion recipe for mint sauce. The beauty is that you can make the chilli as present or distant as you like. I de-seeded the chillis (which is the hottese part of the chilli) due to one of our guests adversion to spice.

 

 

 

 

You will need to first create the Chilli Mint Sauce and for this you will need:

 

 1/4 cup rice vinegar or white wine vinegar

2tbsp sugar

2 tbsp oil

1 tbsp fish sauce

Finely grated rind of 1 lime and its juice (or lemon if you can't get lime)

2-3 minced red chillis (de-seeded or not, to taste)

 

Shake all ingredients together in a jar or sealed container and stand for 1 hour - 24 hours in the fridge.

 In the absence of lime, lemon may be used

 

Next, you will need to Marinate the meat for at least an hour, with the following:

 

1/2 recipe of the Chilli Mint Sauce, as above

2 tbsp fish sauce

2-3 large cloves of garlic, peeled and crushed

2 tbsp Sweet Thai Chilli Sauce

1 tbsp oil

2 tbsp chopped, fresh mint

Salt and freshly ground pepper

 

Combine and spread over the lamb. Season with loads of pepper and some salt.

 

 

 

 

Third an additional 5 garlic cloves and poke small spears evenly into the lamb to allow the garlic to infuse throughout the meat during cooking.

 

 

Back the Chilli Mint Sauce which is marinating in the fridge:

 

Pour boiling water over 40 freshly picked mint leave then rinse under cold water immediately.

Drain and finely slice/chop the mint before adding to the sauce.

 

Mix well and serve separately in a ramekin. Drizzle a little over each serving to taste and voila!

 

 

 

 

 The perfect way to mix up Christmas!

 

 

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