If I were going to a desert island and could only take one condiment with me, it would probably be mint sauce. I firmly believe that mint sauce makes ANY food better, and I’m including ice-cream and milkshakes in that analysis.
Ok, maybe I’m exaggerating a little…but I love the flavour that mint brings to a wide variety of dishes, and probably the first thing that anyone thinks of when this special sauce is mentioned is lamb.
Here’s instructions on how to make a marinade for the lamb from simple ingredients, and it can be made even more personal by including any home-grown mint which you might have in your herb-garden.
When cooking lamb, it is important to find out the preference of your diners before you begin. I love a sparkling pink cut of rare lamb steak, however some people (as I found out thanks to my cousin last summer) can get quite scared if their portion is anything other than incinerated to a point beyond well-done.
Once you know the level of cooking that you require, the rest is easy – the marinade requires very little preparation and the meat is flash fried in minutes, leaving you plenty of time to enjoy a nice glass of red wine…for medicinal purposes of course!
A super-fast and super-easy marinade which goes great with lamb, pan-fried quickly and served with fresh vegetables.
- Lamb steak - 600g (three steaks)
- Olive oil - 4 tbsp
- Garlic - 2 cloves
- Fresh mint - 2 tbsp
- Cider vinegar - 1 tbsp
- Salt - 0.5 tsp
- Pepper - 0.5 tsp
- To make the marinade - Chop mint, cut and crush garlic cloves and add to a mixing bowl with vinegar, oil, salt and pepper. If you have a pestle and mortar that's great, otherwise use a bowl and the end of a rolling pin to crush the ingredients together
- Place lamb steaks in a glass dish or bowl and slowly pour the marinade over it. Lift the steaks slightly to allow the marinade to run under the meat and cover the bottom side
- Leave the meat to stand at room temperature for one hour (or for a couple of hours in the fridge. If you do put them back in the fridge, remember to let them stand at room temperature for a little while before cooking)
- When you're ready to cook - heat a tablespoon of olive oil in a pan which is at medium-high (70% heat)
- Carefully place lamb in the pan and fry for 2 minutes on one side, then turn and fry for 2 minutes on the other side
- The meat should now be cooked rare - depending on your preference you can add another minute of frying on each side to take it to medium, or continue cooking to well done
- Serve with a selection of steamed vegetables and mini roast potatoes
- Don't forget to serve it with mint sauce!