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With all the amazing strawberries and fresh herbs available it makes sense to make a fruit salsa and grill some fresh fish or chicken.Serve with steamed brown rice and you’re good to go!

• 2 tbsp honey
• 1 tbsp chopped jalapenos
• 2 tbsp rice wine vinegar
• 2 tbsp fresh ground ginger
• 1 tsp vegetable oil
• 4 tbsp chopped mint
• 1/4 cup chopped cilantro

• 1 bunch fresh strawberries, hulled and quartered

In a mixing bowl add all the ingredients except for the strawberries. Mix to incorporate completely, add the chopped strawberries and allow to marinate in the refrigerator for at least an hour. Grill some salmon or any other fish or chicken and serve on top along side of steamed rice.

Tags: chicken, cilantro, fish, mint, strawberries, vinegar
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I was feeling like something grilled that had a really flavorful ethnic taste and went to my neighborhood international market. I realize not everyone has this luxury, but most of these ingredients you can pick up from any market. Grilled lamb burgers with tzatziki on the side with steamed rice and tabbouleh rounded out the meal.

• 1 large peeled  cucumber, quartered, seeded, chopped
• 1 cup plain yogurt
• 1/4 cup (packed) finely chopped fresh mint
• 2 tbsp fresh squeezed lemon juice
• 1 teaspoon ground cumin
• 1/4 teaspoon plus pinch of cayenne pepper
• salt and freshly ground black pepper to taste

Whisk the yogurt, mint, lemon juice, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season the mixture to taste with salt and pepper. Cover and refrigerate at least 2 hours. Serve with grilled meats.

Tags: cucumber, mint, yogurt
Posted in Appetizer, Dinner, Salad, Side Dish, Snacks, Vegetable | No Comments »

This is a delicious dish served with baked red potatoes, a mint jalapeno sauce and crisp salad. The presentation is beautiful and sliced and arranged on the plate these individual lamb chops have a crisp outer breadcrumb coating and a soft delicate pink inside. It is then married with the traditional mint sauce enhanced with diced jalapeno peppers.

Preheat oven to 450˚.

Breadcrumb Coating

• 1/2 cup fresh bread crumbs
• 2 tbsp minced garlic
• 2 tbsp chopped fresh rosemary
• 4 tbsp chopped fresh mint
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp melted butter

Rack of Lamb

• 1 (7 bone) rack of lamb, trimmed
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 2tbsp Dijon mustard

Mint/Jalapeno Sauce

• 1 small jar of mint jelly
• 1/4 cup diced jalapeno rings
  

In a large bowl, combine bread crumbs, garlic, rosemary, mint, 1 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons melted butter to moisten mixture. Set aside.

Season the rack of lamb all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture and press firmly until evenly coated. Cover the ends of the bones with foil to prevent charring.

Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 18 to 20 minutes at a temp of 140˚and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

In the meantime melt the mint jelly in a small saucepan and add diced jalapeno peppers. Cook on low for 5 minutes and set aside.

Arrange 3-4 lamb chops on each plate and serve with roasted red potatoes, melted butter, salt and freshly ground pepper to taste. Drizzle the melted mint jelly/jalapeno sauce on top of the lamb and enjoy with a crisp green salad.

Tags: mint, rack of lamb
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These Mediterranean themed lamb kabobs are packed with flavor. This needs to be marinated one day in advance and is worth the wait. The traditional pairing of mint and lamb goes one step further with honey and cumin. Grilled to perfection on the barbecue, the lamb is tender and the marinade penetrates the meat for maximum flavor. We made these the other night accompanied with a basil pearl couscous and salad.

• 1 lb leg of lamb, cut into 1 inch pieces
• 1/2 cup chopped, fresh mint leaves
• 1/4 cup balsamic vinegar
• 2 tbsp ground cumin
• 1 tbsp ground dry mustard
• 2 tbsp honey
• 1/2 tsp each salt and freshly ground pepper

Cut lamb into 1 inch pieces and place into Zip lock bag, set aside. Mix all of the following ingredients well and pour over lamb, seal bag and marinate overnight in refrigerator.

Prepare grill and skewer meat onto metal skewers or wood ones that have been soaked in water to keep from burning. Coat the grill with Pam and cook for 4 minutes on medium high each side, turning once. Serve immediately.

Tags: kabob, lamb, mint
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