Best 13 Mint Tomato Sauce For Lamb Recipes

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Mint tomato sauce is an incredibly versatile and flavorful sauce that can be used to enhance the taste of lamb dishes. Its unique blend of tangy tomatoes, refreshing mint, and aromatic herbs creates a complex and satisfying flavor profile that will elevate your next lamb dish to new heights. Whether you're looking for a quick and easy weekday meal or an impressive dinner party dish, this mint tomato sauce is sure to please everyone at the table. So gather your ingredients, fire up the stove, and let's explore the delicious world of mint tomato sauce for lamb.

Let's cook with our recipes!

MINT SAUCE FOR LAMB



Mint Sauce for Lamb image

This mint sauce recipe has been in our family for nearly 80 years. Our backyard mint patch provided the main ingredient. We won't eat lamb without this sauce. -Ruth Bogdanski, Grants Pass, Oregon

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 6

1/4 cup loosely packed mint leaves, finely chopped
1/4 cup boiling water
2 tablespoons cider vinegar
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

EASY LAMB MEATBALLS WITH MINT AND TOMATO SAUCE



Easy Lamb Meatballs With Mint and Tomato Sauce image

Ground lamb and mint are shaped into meatballs and fried before being cooked in a flavorful tomato sauce.

Provided by Lisa & Tony Sierra

Categories     Appetizer     Dinner     Entree

Time 32m

Yield 4

Number Of Ingredients 13

For the Meatballs:
1 lb. lean ground lamb (or 1/2 lb. ground lamb and 1/2 lb. ground beef)
1 large egg
1/4 cup bread crumbs (plain, not seasoned)
2 tbsp. mint (leaves only)
Salt and pepper to taste
1/2 cup olive oil (virgin, for frying)
For the Sauce:
1 medium onion
1 to 2 large garlic cloves
1/2 cup dry white wine
1/2 cup beef broth
1 cup tomato sauce

Steps:

  • Remove mint leaves from stems and finely chop. Peel and finely chop the onion and garlic clove and set aside.
  • In a medium mixing bowl, combine the ground lamb (or lamb and beef) with the egg, breadcrumbs, and the chopped mint. Season with salt and pepper. Using your hands, form the lamb mixture into balls, about one-inch in size (2.5 cm).
  • Pour the olive oil in a large frying pan, and heat on medium to medium-high heat. Oil should be 1/4 to 1/2-inch in depth. When the oil is hot, add the meatballs and fry, turning over to cook on both sides. This will take 8 to 10 minutes Remove meatballs from pan and allow to drain on a paper towel.
  • Using the same frying pan where meatballs were fried, pour off excess oil, leaving a few tablespoons in the bottom of the pan. Add the chopped onion and garlic to the pan, and cook over moderate heat until the onion is translucent about 8 minutes. Add the wine and beef broth. Return the meatballs to the pan. Pour in the tomato sauce. Adjust salt to taste. Reduce heat and simmer for 10 minutes.
  • Remove the pan from heat and allow the meatballs to sit for 5 minutes before serving. Serve warm with baguette slices.

Nutrition Facts : Calories 775 kcal, Carbohydrate 24 g, Cholesterol 332 mg, Fiber 3 g, Protein 40 g, SaturatedFat 15 g, Sodium 403 mg, Fat 55 g, ServingSize 20 meatballs (4 servings), UnsaturatedFat 37 g

SWEET AND TANGY MINT SAUCE FOR LAMB



Sweet and Tangy Mint Sauce for Lamb image

You can make this easy mint sauce for lamb in about 15 minutes. Not only is it vastly superior to mint jelly from a jar, it doesn't glow in the dark.

Provided by Danilo Alfaro

Categories     Sauces

Time 1h20m

Yield 4

Number Of Ingredients 3

3/4 cup sugar
2 cups white wine vinegar (good-quality)
1/2 cup fresh mint leaves (finely chopped, stems removed)

Steps:

  • Gather the ingredients.
  • In a heavy-bottomed saucepan, combine the sugar and vinegar.​
  • Bring to a boil over medium heat, then lower to a simmer and cook until the liquid has reduced by half, around 10 to 12 minutes. It should have a thick, syrupy consistency.​
  • Turn off the heat and let the sauce cool for 5 minutes before adding the mint leaves. Give it a stir.
  • Pour it into a bowl and cover the bowl with plastic wrap. Let it steep for about 1 hour so the flavor of the mint can infuse the sauce, much like what happens when you're steeping a cup of tea.​
  • Serve at room temperature with lamb.

Nutrition Facts : Calories 168 kcal, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 4 mg, Sugar 37 g, Fat 0 g, ServingSize 4 servings (2 oz each), UnsaturatedFat 0 g

MINT-TOMATO SAUCE FOR LAMB



Mint-Tomato Sauce for Lamb image

I received this fresh-from-the-garden recipe from a friend after my husband and I fell in love with it at her summer barbecue. We use it to accompany our Easter leg of lamb or grilled lamb chops, and end up sopping up the leftovers with bread as we can't stand to let it go to waste!

Provided by Shandeen Gemanis

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 6

Number Of Ingredients 8

⅔ cup extra-virgin olive oil
¼ cup white wine vinegar
1 teaspoon salt
freshly ground black pepper to taste
2 teaspoons Dijon mustard
½ teaspoon white sugar, or to taste
⅓ cup chopped fresh mint
2 plum tomatoes, chopped

Steps:

  • Whisk together the olive oil, vinegar, salt, pepper, Dijon mustard, and sugar in a large bowl. Stir in the mint and tomatoes.

Nutrition Facts : Calories 236.9 calories, Carbohydrate 2.8 g, Fat 25 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 3.5 g, Sodium 432.9 mg, Sugar 1.6 g

ROAST RACK OF LAMB WITH MINT SAUCE



Roast Rack of Lamb with Mint Sauce image

The lamb that we buy today hardly requires a typical English mint sauce (the puckery flavor was originally designed to cut through the stronger taste of mutton), but the combination is by now a traditional and still-welcome one. Buttered carrots and a watercress salad would complement the lamb nicely. Uncork a full-bodied Cabernet Sauvignon or red Bordeaux.

Categories     Lamb     Mustard     Roast     New Year's Eve     Mint     Rack of Lamb     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

3 8-chop racks of lamb, trimmed
6 tablespoons Dijon mustard
3 cups fresh white breadcrumbs
6 tablespoons chopped fresh mint
Fresh mint sprigs
Mint Sauce
1 cup plus 2 tablespoons chopped fresh mint
1/2 cup canned beef broth
1/3 cup minced shallots
6 tablespoons red wine vinegar
1/4 cup sugar
2 teaspoons cornstarch

Steps:

  • To make lamb:
  • Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Spread 1 tablespoon mustard on each side of each lamb rack. Mix breadcrumbs and mint in medium bowl. Press breadcrumb mixture onto lamb, coating completely.
  • Arrange lamb, meat side up, on large baking sheet with rim. Roast lamb 10 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into lamb registers 130°F. for medium-rare, about 20 minutes longer.
  • Transfer lamb to work surface. Tent with foil; let stand 5 minutes. Cut lamb racks between bones into chops. Arrange chops on plates. Garnish with mint sprigs; pass Mint Sauce separately.
  • To make sauce:
  • Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
  • Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoon mint. Season to taste with salt and pepper. Makes about 1 cup.

LEG OF LAMB WITH MINT SAUCE



Leg of Lamb with Mint Sauce image

Served with roasted potatoes, this lamb is perfect for a simple, elegant Easter dinner. This recipe comes from Suzanne Ironbiter, Goldens Bridge, New York.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h15m

Number Of Ingredients 8

1 whole bone-in leg of lamb (7 to 8 pounds), trimmed of excess fat and membrane
Coarse salt and ground pepper
1 tablespoon olive oil
4 large garlic cloves, cut into 20 slivers
1/2 cup white-wine vinegar
1 cup sugar
1 cup packed fresh mint leaves, chopped
1/2 cup water

Steps:

  • Preheat oven to 450 degrees, with rack in lower third. Rub lamb with a generous amount of salt and pepper, then rub with oil. With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb; insert garlic slivers into openings.
  • Place lamb on a roasting rack set on a rimmed baking sheet; place in oven. Immediately reduce oven temperature to 325 degrees. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125 degrees to 135 degrees for rare, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Remove from oven; let rest 10 to 15 minutes before carving.
  • Meanwhile, make the mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat; simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat; stir in mint, and let cool completely.

TOMATO-MINT SAUCE



Tomato-Mint Sauce image

Use to make Apizz chef John LaFemina's Lamb Meatballs with Tomato-Mint Cream Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Yield Makes 5 to 6 cups

Number Of Ingredients 10

4 (28-ounce) cans whole plum tomatoes
1/4 cup olive oil
1/2 cup finely chopped shallots
1/4 cup finely chopped garlic
3 tablespoons coarse salt
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
Pinch of freshly ground black pepper
Pinch of crushed red pepper flakes

Steps:

  • Place tomatoes in the jar of a blender; blend for 15 seconds and set aside.
  • Heat oil in a large saucepan over medium heat; add shallots and garlic and cook until soft and lightly browned, about 15 minutes. Add salt, mint, basil, oregano, black pepper, and red pepper flakes; stir to combine. Add tomatoes and 2 cups water; bring to a boil, and immediately reduce to a simmer. Cook for 45 minutes.

MINT AND SHALLOT SAUCE FOR LAMB



Mint and Shallot Sauce for Lamb image

Provided by Rachael Ray : Food Network

Time 50m

Yield 1 1/2 cups

Number Of Ingredients 7

1 cup white balsamic vinegar
1/2 cup water
1/3 cup sugar
1 tablespoon sea salt
3 large shallots, coarsely chopped
1 cup loosely packed mint leaves
1/2 cup flat-leaf parsley

Steps:

  • Heat the vinegar water with sugar in a small pot over medium heat. Bring to a boil, then add salt and stir until the sugar and the salt are dissolved. Reduce the heat to low.
  • Put the shallots, mint and parsley in food processor and pulse to finely chop, then transfer the mixture to a small storage container. Pour the hot brine over the shallot mixture. Cover the container with a lid and refrigerate until ready to serve or let stand at room temperature until ready to serve.

LAMB CHOPS WITH TOMATO-MINT JAM



Lamb Chops With Tomato-Mint Jam image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h10m

Yield 4 to 8 servings

Number Of Ingredients 11

1 cup chopped fresh mint
1/2 cup panko breadcrumbs or matzo meal
1/4 cup extra-virgin olive oil
2 cloves garlic (1 minced, 1 whole)
2 teaspoons chopped fresh rosemary
1/4 teaspoon red pepper flakes
Kosher salt
8 center-cut lamb loin chops (about 8 ounces each and 1 1/2 inches thick)
1 pound cocktail tomatoes (such as Campari), halved
1 tablespoon sherry vinegar or lemon juice
3/4 teaspoon sugar

Steps:

  • Combine 3/4 cup mint, the panko or matzo meal and 2 tablespoons olive oil in a medium bowl. Add the minced garlic, 1 teaspoon rosemary, the red pepper flakes and 1/2 teaspoon salt and mix until combined.
  • Unroll the "tail" of each lamb chop (the long thin section folded around the chop). Season the lamb with salt, then press the crumb mixture under the tail section; roll up the tail around the filling and secure with kitchen twine. Put the chops on a plate, cover with plastic wrap and refrigerate 2 to 4 hours.
  • Preheat the oven to 450 degrees F. Remove the lamb chops from the refrigerator 20 minutes before cooking. Make the tomato-mint jam: Toss the tomatoes, whole garlic clove, 1 tablespoon olive oil and the remaining 1 teaspoon rosemary on a rimmed baking sheet. Transfer to the oven and roast until the tomatoes are slightly charred, 15 to 20 minutes; let cool slightly, then transfer to a medium bowl. Add the vinegar and sugar and mash with a fork until somewhat smooth. Stir in the remaining 1/4 cup mint and season with salt.
  • Heat a skillet over medium-high heat. Add the remaining 1 tablespoon olive oil; sear the lamb chops until browned, about 3 minutes per side. Using tongs, turn the chops onto their sides and sear until the fat browns, about 2 minutes. Transfer to a rimmed baking sheet; roast in the oven until a thermometer inserted into the center registers 140 degrees F for medium rare, about 10 minutes. Let rest 5 minutes; remove the twine and serve with the tomato-mint jam.

FRESH MINT SAUCE (FOR LAMB)



Fresh Mint Sauce (for Lamb) image

Make and share this Fresh Mint Sauce (for Lamb) recipe from Food.com.

Provided by Dee514

Categories     Sauces

Time 15m

Yield 1/2 cup

Number Of Ingredients 6

1/4 cup snipped fresh mint leaves
1/4 cup light corn syrup
1 tablespoon lemon juice
1/4 cup water
1 1/2 teaspoons cornstarch
1 drop green food coloring (optional)

Steps:

  • In a small sauce pan, combine mint leaves, corn syrup and lemon juice.
  • In a cup, blend water and cornstarch until smooth, add to mint mixture, stir well.
  • Over medium heat, cook mixture, stirring constantly until mixture thickens and bubbles.
  • Strain sauce, stir in 1 drop food coloring (if using).
  • Serve with cooked lamb.

Nutrition Facts : Calories 529.6, Fat 0.5, Sodium 113.1, Carbohydrate 142.8, Fiber 1.2, Sugar 46.4, Protein 0.6

LAMB WITH CREAMY MINT SAUCE



Lamb With Creamy Mint Sauce image

Dinner ready in 20 minutes! Enjoy this delicious lamb served with mint sauce - a delightful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 4

2/3 cup plain fat-free yogurt
1/4 cup firmly packed fresh mint leaves
2 tablespoons sugar
4 lamb loin chops, about 1 inch thick (1 pound)

Steps:

  • Place yogurt, mint and sugar in blender or food processor. Cover and blend on medium speed, stopping blender occasionally to scrape sides, until leaves are finely chopped.
  • Set oven control to broil. Spray broiler-pan rack with cooking spray. Remove fat from lamb. Place lamb on rack in broiler pan. Broil with tops 2 to 3 inches from heat 12 to 14 minutes, turning after 6 minutes, until meat thermometer reads 160° (medium doneness). Serve with sauce.

Nutrition Facts : Calories 175, Carbohydrate 10 g, Cholesterol 60 mg, Fiber 0 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 75 mg

MINT JULEP SAUCE



Mint Julep Sauce image

The classic English mint sauce meets the American South in this sauce perfect for lamb, fish, and vegetables.

Provided by Challena

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 35m

Yield 16

Number Of Ingredients 8

2 tablespoons butter
2 tablespoons minced shallot
1 ½ cups white balsamic vinegar
1 cup water
3 tablespoons bourbon whiskey
2 cups chopped fresh mint leaves
¼ cup white sugar
1 tablespoon bourbon whiskey

Steps:

  • Melt the butter in a saucepan over medium heat; cook the shallot in the melted butter until softened, about 5 minutes. Pour the vinegar, water, and 3 tablespoons of the bourbon into the saucepan; stir the mint and sugar into the liquid until the sugar is dissolved. Increase the heat to high and bring to a boil; immediately remove from heat and allow the mixture to steep for about 15 minutes. Strain through a fine mesh strainer. Stir 1 tablespoon bourbon into the sauce to finish.

Nutrition Facts : Calories 50.7 calories, Carbohydrate 7 g, Cholesterol 3.8 mg, Fat 1.5 g, Protein 0.2 g, SaturatedFat 0.9 g, Sodium 16.7 mg, Sugar 6.5 g

LAMB CHOPS WITH MINT, TOMATO AND GARLIC SAUCE



Lamb Chops With Mint, Tomato and Garlic Sauce image

This recipe is from Williams-Sonoma "Essentials of Roasting." DH and I really enjoyed it. Prep time does not include resting time for the meat.

Provided by Dr. Jenny

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

8 thick-cut bone-in lamb loin chops (each 1.5 inches thick and 2 to 2.5 lbs total weight)
extra virgin olive oil, for coating
1 tablespoon extra virgin olive oil
kosher salt, to taste
fresh ground pepper, to taste
2 tablespoons flat leaf parsley, chopped
2 tablespoons fresh basil, chopped
1 tablespoon extra virgin olive oil
1 small shallot, minced
2 garlic cloves, minced
3 tomatoes, peeled seeded and coarsely chopped
2 teaspoons balsamic vinegar
kosher salt, to taste
fresh ground pepper, to taste
6 -8 fresh basil leaves, cut into narrow strips
6 -8 fresh mint leaves, cut into narrow strips
1/4 cup dry red wine

Steps:

  • Using a sharp knife, trim away as much of the surface fat from the lamb as possible. Brush or rub the chops on both sides with olive oil, and season generously with salt and pepper.
  • Press the parsley and basil firmly into both sides of each chop. Let stand at room temperature for 20 to 30 minutes before roasting.
  • Preheat an oven to 450 degrees F.
  • Meanwhile, start making the sauce: In a small saucepan over medium-low heat, warm the olive oil. Add the shallot and saute until softened, 3 to 4 minutes. Add the garlic and cook for 1 minute.
  • Increase the heat to medium-high, add the tomatoes and cook, stirring frequently, until the tomatoes soften and release their liquid, 3 to 4 minutes.
  • Add the vinegar and season with salt and pepper. Cook until most of the liquid has evaporated, 3 to 4 minutes.
  • Remove from heat, stir in the basil and mint, and set aside until the lamb chops are roasted.
  • Preheat a large, heavy ovenproof fry pan over high heat until very hot. Add the 1 Tb olive oil, and then add the lamb chops and sear for 2 minutes. Turn the chops and sear for 1 minute on the other side.
  • Immediately transfer the pan to the oven and roast the lamb until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 125 to 130 F for medium-rare, 5 to 6 minutes.
  • Remove the pan from the oven, transfer the chops to a warmed platter and cover loosely with aluminum foil. Let rest while you finish the sauce.
  • Pour off any excess fat from the pan. Set the pan over medium-high heat, pour in the wine and cook, stirring to scrape up the browned bits from the pan bottom.
  • Add the tomato sauce and any juices that have accumulated on the platter and bring to a boil. Remove from the heat.
  • Divide the chops among warmed plates. Divide the sauce evenly among them, spooning it over the top. Serve immediately.

Nutrition Facts : Calories 684, Fat 57.6, SaturatedFat 23.3, Cholesterol 140.6, Sodium 113.6, Carbohydrate 5.3, Fiber 1.3, Sugar 2.5, Protein 32.1

Tips for Making Mint Tomato Sauce for Lamb:

  • Use ripe, flavorful tomatoes. This will give your sauce the best flavor.
  • Fresh mint is essential for this recipe. Do not use dried mint, as it will not have the same flavor.
  • If you don't have fresh mint, you can use 1 teaspoon of dried mint. However, the flavor will be less intense.
  • Don't overcook the sauce. The tomatoes should be cooked until they are softened, but still hold their shape.
  • Serve the sauce over lamb chops, grilled lamb, or roasted lamb.

Conclusion:

This mint tomato sauce is a delicious and easy way to add flavor to your lamb dishes. The fresh mint gives the sauce a bright, refreshing flavor that pairs perfectly with the richness of the lamb. This sauce is also very versatile and can be used as a marinade, dipping sauce, or even a salad dressing. So next time you're looking for a new way to enjoy lamb, give this mint tomato sauce a try. We are sure you will not be disappointed.

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