MINT SAUCE FOR LEG OF LAMB 10 oz. mint apple jelly2 tbsp. cider vinegar1/2 tsp. garlic powder

In saucepan, stir jelly until dissolved. Add vinegar and garlic powder. Serve warm over lamb slices.

ROAST LAMB/MINT SAUCE 3-4 lb. boneless leg of lamb2 cloves garlic, sliced1 tsp. rosemary1/2 tsp. pepperVegetable cooking spray1/2 c. water1/4 c. chopped fresh mint2 tbsp. tarragon vinegar1 tbsp. sugar1/4 tsp. saltTrim fat and sinews off and tie meat into a roll. Insert garlic slices into slits in meat. Combine rosemary and pepper and rub over meat. Place on rack in broiler pan coated with cooking spray. Pour water into pan. Bake uncovered at 325 degrees for 2 hours to 140 rare or 160 medium. Transfer meat to cutting board, let rest for 10 minutes before carving 1/2 inch slices. Skin fat off the liquid, in small saucepan warm liquid, mint, vinegar, sugar, and salt until sugar is dissolved and mixture heated. Spoon over the lamb slices and serve. Approximately 12 servings.

RAGOUT OF LAMB WITH MINT SAUCE 2 lb. lamb or mutton1 tbsp. butter1 tbsp. flour1 diced onion1 diced carrot2 c. hot water1 tsp. saltDash of pepper1 bay leaf1 c. peas, fresh, frozenWipe meat with damp cloth, cut into 1 inch pieces. Melt butter in saucepan, stir in flour. Add meat, carrot, and onion. Cook 20 minutes stirring often. Add hot water, salt, pepper, bay leaf and bring to a boil. Cover tightly. Let simmer 2 hours. Remove bay leaf. Add peas. Simmer 20 minutes more. Serve hot. (Serves 6.)MINT SAUCE:Mint leaves to fill 1 cup, chopped1/4 c. sugar1/2 c. vinegarCombine mint leaves, vinegar and sugar. Prepare 1 hour before serving to allow the mint flavor to be absorbed.

LAMB CHOPS WITH ORANGE-MINT SAUCE 4 lamb shoulder chops3 tbsp. butter3 tbsp. water1 tsp. vinegar1 tsp. salt1/8 tsp. pepper1/4 c. finely chopped mint leaves2 tbsp. sugar1 tbsp. grated orange peel1/2 c. orange juice1 tsp. cornstarchIn large skillet over medium heat, brown chops in butter, about 20 minutes. Reduce heat; slowly add 2 tablespoons water, 1 teaspoon vinegar, salt and pepper, stirring to mix well. Cover and simmer 20- 30 minutes.

In saucepan mix next 4 ingredients. Cook 2-3 minutes. Strain. Return to heat. Bring to a boil.. Blend cornstarch with 1 tablespoon water. Stir into boiling sauce. Stir and simmer 1-2 minutes. Serve over chops.

GRILLED LAMB CHOPS WITH MINT SAUCE 8 lamb chops2 ozs. Kikkoman teriyaki marinade1 tsp. white wine Worcestershire sauce3 oz. white wineSAUCE:2 oz. Reese's mint sauce1 tbsp. fresh parsley, chopped1/2 oz. brandy1/2 oz. creme de menthe1/2 stick butterMix marinade, Worcestershire sauce and wine together. Place lamb chops in dish, pour mixture over and cover. Marinate for 1 1/2 hours turning several times. Prepare sauce by mixing all ingredients for sauce together and microwave for 5 minutes. Grill chops on high flame until done. Put remainder of marinade sauce for lamb into mint sauce. Microwave for 5 minutes. Pour over chops and serve.BARBEQUE RACK OF LAMB WITH MINTVINAIGRETTE For the lamb:1 each rack lamb (full rack, split, chine off - 18 bones)1 T. cracked black peppercorns2 T. olive oil, extra virginAsian Barbecue Sauce:4 c. red wine6 c. rice wine vinegar3/4 lb. golden brown sugar2 c. sake2 each cinnamon sticks1 each star anise

1 pinch chili flakes1 each bay leaf2 oz. gingerSoy sauce, to tasteMint Vinaigrette:1 each egg yolk1 T. dijon mustard1 t. chopped ginger2 cloves fresh garlic, peeled1 c. safflower or other vegetable oil1/4 each lemon, juice only1 bunch mint, (1-1/2 cups leaves only)6 sprigs cilantrosalt and pepper to tasteSoy-Ginger Vinaigrette:1 T. finely chopped shallots1 t. finely chopped ginger1 t. finely minced garlic1/2 c. soy sauce1/2 c. freshly-squeezed lime juice1 c. peanut oil1-1/2 T. sesame oilSalt and fresh pepper to tasteFor the Crispy Potato Sticks:2 each baking potatoes, peeled and cut into julienne2 qts. peanut oilSalt and fresh pepper to taste2 c. mixed baby lettuces (radicchio, endive and arugula)Preparation:

1. To prepare the Asian barbecue sauce, heat 2 cups of the red wine, all of the rice wine vinegar and the brown sugar in a saucepan. Simmer slowly until reduced to a syrupy consistency. In a second saucepan, combine the remaining 2 cups of red wine, the sake, cinnamon sticks, star anise, chili flakes, bay leaf and ginger. Bring to a boil then simmer until reduced to about 1/4 of original volume. Combine the contents of both pots and add soy sauce to taste. The total volume should be about 2 cups.

2. Prepare the mint vinaigrette, In a food processor, add the egg yolk, mustard, ginger, garlic, vinegar, salt and pepper. Process well to chop garlic and ginger finely then slowly add the oil until it is all incorporated. If the sauce becomes too thick, thin with water. Add the mint and finish with the lemon juice. If it is still too thick add more water and adjust the salt and pepper to taste.

3. Prepare the soy-ginger vinaigrette. Place the shallots, ginger, garlic, soy sauce and lime juice in the bowl of blender or food processor. Process for 1 minute. Strain mixture into a bowl. Slowly whisk in oils. Season to taste with salt and pepper.

4. Prepare the crispy potato sticks. Heat the oil to 350 degrees and fry the potatoes until golden brown. Let drain on paper towels. Season with salt and pepper.

5. To prepare the lamb, make sure that all fat cover and bone fragments are removed from the lamb racks. Rub well with the olive oil and season well with salt, pepper and rosemary. Allow to come to room temperature. Heat a roasting pan or large sauce pan, very hot. Add a few drops of oil and sear the lamb racks on all sides until brown. Baste the racks with the barbecue sauce and place the lamb racks , bone side down, into the hot pan and roast at 400 degrees for ten minutes. Remove from the heat, brush with sauce and return to the heat until medium rare or to desired doneness. Totally cooking time should be 10 to 20 minutes depending on how heavily seared and how done you want them. When they are fully cooked, brush them one more time with the barbecue sauce on both sides. Allow the lamb to rest at room temperature after roasting for about 15 minutes.

Presentation: Toss the mixed baby greens in a small amount of the soy-ginger vinaigrette with the french fries. Spoon the mint vinaigrette around the outside of the plate well. Place the greens/French fries in the center of the plate. Cut the lamb into chops and brush lightly with the barbecue sauce. Place the chops in a triangle around the greens.

Yield: 8 portions

APPLE MINT LAMB CHOPS 4 lamb chops, 3/4" thick1/4 c. lemon juice2 tbsp. vegetable oil1 tsp. pepper1 1/2 tsp. salt1 tsp. paprika1 tsp. mint leaves (fresh or dried)Apple mint saucePut chops in a shallow baking dish. Mix remaining ingredients except sauce and pour over chops. Let stand for 1 hour, turn occasionally; broil chops 6" from the heat 6 minutes on each side or until desired doneness. Serve with sauce.

SCOTTISH ICED HONEY AND WHISKEY CREAMS 

1/2 pt. double cream, whipped3-4 tbsp. whiskey3-4 tbsp. heather honey4 egg yolks

Put eggs and honey into warmed bowl and beat until thick and creamy. (I only use about 2 tablespoons honey, otherwise I find it is too runny.) Don't beat too much; just mix until really well blended. Add the whiskey to the whipped cream. Fold the cream/whiskey mixture gently into the egg/honey mixture. Test for flavor and put into small ramekin dishes. (Or 1 large mold.) Freeze; cover when firm with plastic wrap. Remove from freezer to refrigerator when guests begin main course; it softens very quickly. Serve with a piece of buttered shortbread.