Doing leg of lamb tomorrow. Would like suggestions for a sauce or condiment, other than jellies. I'll take recs for a tzatziki sauce, too. Thanks.
sauce/condiment for lamb?
- Thread starter Pescara
- Start date
I've had LOL with a mint-tzatziki before and it was terrific. I'm don't know the recipe but there are many variables on mint-yogurt sauce for LOL out there.
This one seems similar to what I've tried, although maybe a touch light on the garlic.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1227810
This one seems similar to what I've tried, although maybe a touch light on the garlic.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1227810
Gyro's on large pita's with Tzatziki, greek salad and a side of spanokapita, baklava for dessert---outstanding!!
Sue
Sue
Mint Jelly
6 1/4 cups sugar
2 cups water
1 cup white vinegar
1 cup loosely packed mint leaves
6 drops green liquid food coloring
2 (3-ounce) packages liquid fruit pectin
Bring first 5 ingredients to a boil in a large saucepan. Add pectin, and bring to a full rolling boil. Boil 1 minute. Remove from heat. Remove and discard mint leaves; skim off any foam. Let cool.
6 1/4 cups sugar
2 cups water
1 cup white vinegar
1 cup loosely packed mint leaves
6 drops green liquid food coloring
2 (3-ounce) packages liquid fruit pectin
Bring first 5 ingredients to a boil in a large saucepan. Add pectin, and bring to a full rolling boil. Boil 1 minute. Remove from heat. Remove and discard mint leaves; skim off any foam. Let cool.
I like a Cabernet reduction. Sear the leg first in a stainless steel frying pan. This will leave lot of 'shmutz' stuck to the pan. Deglaze it with Cabernet, add wochestshire, garlic, rosemary and pepper for flavor. Reduce liquid to thicken, then whisk in dijion or stone ground mustard and some butter to thicken more and keep reducing until desired consistency.
I've had leg of lamb with curry and almonds. It's quite good.
Not a huge fan of the lamb. I manage to get it down with a balsamic reduction,with fresh fig and pine nuts.
i'd also recommend Tzatziki if you want something other than just a lamb gravy. I just go for gravy.
Last time I did a rack of lamb I did a balsamic sauce that was very well received:
http://www.astray.com/recipes/?show=Balsamic sauce
http://www.astray.com/recipes/?show=Balsamic sauce
shiraz or shiraz-cab reduction... can't find the recipe at the moment. sorry. but, should be available via googo.e
Mmmmmm gyro's with a ice coth Mythos, I can't wait to go back to Zakynthos this summer.
This is a little late for "tomorrow" since that was a few days ago, but maybe next time. I wanted to paste in the url, but somehow the url doesn't change as you browse through the recipes, so I'll paste in the recipe itself instead. It is from the American Lamb Board's web site, and it is really good. I like to serve it along with some crusty bread and either roasted vegetables (beets, carrots, fennel, etc. etc.) or a friend has suggested a curried fruit dish. Not sure what that is exactly, but it sounds good, and both can be a nice contrast to the heaviness of the lamb itself.
So, how'd the Lamb come out? What did you decide to do for a sauce?
How about a healthy sprinkle of Gremolata?
I always like Crosse & Blackwell's Mint Sauce on roast lamb, if I marinate the lamb in a Greek style marinade and BBQ it I make Tzatziki for it.
How a bout date sauce . . . we did a leg with date sauce for easter. awesome.
- Thread starter
- #19
Lamb came out fine. Ended up making Tzatziki with Fage yogurt. Also had a couple of chutneys on the side.
OldSaw
The wife's investment
Nearly ten years late to this thread, but the link still works. I made this tonight with a lamb loin roast and it was delish! I over reduced a bit, but flavor was still fabulous.
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