Lamb & Mint Sauce! A classic springtime recipe

fresh mint

🥗Healthier: fresh parsley

💰Cheaper: dried mint

Dried mint is more affordable and has a longer shelf life.

lamb rump

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat, while pork shoulder is less expensive.

Remove the mint leaves from the stem, discarding all stalks and stems.

Chop the mint leaves finely and place them into a small bowl.

Steep the mint leaves in hot water for a couple of minutes, then drain using a sieve and squeeze out excess water.

In the bowl, add a couple of tablespoons of white wine vinegar and a couple of teaspoons of sugar; stir and taste for balance.

Set the mint sauce aside once adjusted to taste.

Smash five or six cloves of garlic with the back of a knife, leaving the skins on.

Season the lamb rump steaks generously with sea salt and freshly ground black pepper, ensuring they are evenly coated.

Heat a heavy-bottomed frying pan over medium to high heat and add a generous splash of olive oil.

Place the fat side of the lamb rump into the pan first to render the fat.

Once browned, lay the lamb rump on one side for about 1 to 1.5 minutes for caramelization, pressing down with tongs.

Turn the lamb and cook the other side for 30 seconds to a minute, then add the crushed garlic cloves, butter, and rosemary to the pan.

Baste the lamb rump with the foamy nut brown butter and cook for about six minutes total for medium-rare to medium doneness, turning occasionally.

Remove the lamb from the pan and place it on a chopping board, covering it with garlic and rosemary and pouring over some cooking juices.

Let the lamb rest for 10 minutes before carving.

Plate the dish by saucing the plate with a couple of teaspoons of mint sauce, adding the lamb pieces, and finishing with another drizzle of mint sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens