Lamb lollipops

I take a leg of lamb, prick it over, rub in Evoo salt n pepper. Then rub rosemary over it, and cook in an oven bag. It's unbelievable. I make my own mint sauce but prefer mint jelly on my lamb. I've yet to find a good mint jelly recipe. Mint is massive outside, a lady down the road called in this morning for a few handfuls. My wife gives stuff away on poo pourri book. She also gave a pile of rosemary away to a Brazilian lady who's husband makes rosemary butter for his lamb. I'm thinking of trying the same?????

Russ
 
caseydog said:
I've never liked mint with lamb -- or any meat, for that matter. I do use rosemary, and always have it ten steps outside my kitchen door. I use garlic, too. I use garlic with almost everything short of desserts.

CD
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Yeah, rosemary won't grow up here. I've tried. It gets as cold as -5F here in winter sometimes. We don't get much sun in winter, either, so even windowsill probably wouldn't work.
 
Wouldn't it be more entertaining to do a Rack of Lamb?
 
flyinglentris said:
Wouldn't it be more entertaining to do a Rack of Lamb?
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Depends on what you are going for. If we are grilling, I prefer a wet, loose paste rub, hour or 2 marinade, a hot grill and lollipops. If I want to do an herb crust, I'll do a rack and bake like we did for Christmas. Everybody has their own preference.
 
JAS_OH1 said:
Yeah, rosemary won't grow up here. I've tried. It gets as cold as -5F here in winter sometimes. We don't get much sun in winter, either, so even windowsill probably wouldn't work.
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Ours grows on side of house, no sun, we also get frosts of minus up to -8.
Doesn't effect our mint. I've put pics up before of our two large clumps.

Russ
 
rascal said:
Ours grows on side of house, no sun, we also get frosts of minus up to -8.
Doesn't effect our mint. I've put pics up before of our two large clumps.

Russ
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-5F equals around -20C. It has gotten as cold as -10F a few times.
 
rascal said:
Minus 8 Celsius. We don't use f here, well I use f quite a lot. Not Fahrenheit lol.

Russ
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-8C = around 17F. I will take it.

Edited to add that it doesn't get that cold all the time, mostly in mid-February.
 
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caseydog said:
I've never liked mint with lamb -- or any meat, for that matter. I do use rosemary, and always have it ten steps outside my kitchen door. I use garlic, too. I use garlic with almost everything short of desserts.

CD
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One thing I've recently "discovered" is chimichurri made with mint. Not all chimichurris are made with mint, but the one I made is basically a pesto (it even looks like pesto), but with mint, vinegar, and cilantro. I'm not exaggerating when I say that I can see using this on just about anything, particularly meats.
 
rascal said:
Ours grows on side of house, no sun, we also get frosts of minus up to -8.
Doesn't effect our mint. I've put pics up before of our two large clumps.

Russ
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But we were talking about rosemary, you are talking about mint? Mint grows here with no problems and comes back every year.
 
The Late Night Gourmet said:
One thing I've recently "discovered" is chimichurri made with mint. Not all chimichurris are made with mint, but the one I made is basically a pesto (it even looks like pesto), but with mint, vinegar, and cilantro. I'm not exaggerating when I say that I can see using this on just about anything, particularly meats.
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Mint rhaita with tandoori cutlets are heaven, I kid you not, my wife would fight to the death for the match up.

Russ
 
JAS_OH1 said:
But we were talking about rosemary, you are talking about mint? Mint grows here with no problems and comes back every year.
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Rosemary here all year as well. In fact my wife gave a pile of it away a few days ago to a Brazilian lady for rosemary butter. They love it on lamb. I'm toying with the idea of making it as well now.

Russ
 
rascal said:
Rosemary here all year as well. In fact my wife gave a pile of it away a few days ago to a Brazilian lady for rosemary butter. They love it on lamb. I'm toying with the idea of making it as well now.

Russ
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You can send me some if you want, LOL. I will take some of that lamb as well, hahah!
 
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