Double Mint Sauces

These sauces are great served together with lamb chops. I prefer shoulder to rib chops; they're much less expensive and in my opinion more flavorful. (Actually, what I really wish is that I could find a good source for mutton!)

Peach Mint Sauce

1 Tbsp + 2 Tbsp butter
2 peaches, diced fine
1 slice of onion (not 1 sliced onion, just 1 slice of an onion), diced fine

1 Tbsp dark brown sugar

2 Tbsp cider vinegar
1 splash lemon juice
pinch kosher salt
1 handful fresh mint leaves, chopped fine
1/4 cup mirin
3/4 cup water
2 Tbsp flour

Simmer the peaches and onion in 1 Tbsp of butter in a small saucepan over low heat, 10 mins or until the peaches start to dissolve. Add brown sugar, rice vinegar, lemon juice, salt, and mint leaves; simmer another 10 minutes.

In another saucepan make a light brown roux with the flour and 2 Tbsp butter. Add mirin and water, stir until thickened; combine with peaches mixture. Add more water if desired to adjust thickness. Simmer over very low heat until the mint flavor permeates.

Spicy Yogurt Mint Sauce

1 cup plain yogurt
1 Tbsp honey
1 handful fresh mint leaves, chopped fine
pinch kosher salt
1 tsp chili powder
your favorite hot sauce to taste

Combine yogurt, honey, mint, salt, and chili powder in a bowl; let sit half an hour at room temperature for the flavors to blend. Add hot sauce to taste. Refrigerate until use.

Vacation post: boneless lamb roast en croûte

boneless leg of lamb rolled roast, 3-4 lb
several cloves garlic
2 lime wedges
canola oil
coarse-ground mustard
panko breadcrumbs

Preheat oven to 275F. Peel and sliver several garlic cloves. Prepare the roast by poking multiple slits all over it with a thin-bladed knife and slicking a garlic sliver into each slit. Push the lime wedges into the center of the rolled roast. Rub lightly with canola oil. Place in oven.

Bake until the roast reaches an internal temperature of 170F. Remove from oven and raise temperature to 450F. When the roast has rested and is cool enough to handle, rub it lightly with coarse mustard and roll in panko breadcrumbs. When the oven is up to temperature, put the roast back in for 10 minutes to form a delicious crust. Remove from oven; allow to rest another 10 minutes before carving.