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My dear mother used to serve the jelly with lamb.

What do you'all think?


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I think Mint jelly is disgusting.


If you take the time it takes, it takes less time.
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Originally Posted by ironbender
I think Mint jelly is disgusting.


And lamb isn’t?


Originally Posted by RJY66

I was thinking the other day how much I used to hate Bill Clinton. He was freaking George Washington compared to what they are now.
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We dont use the jelly, but my wife makes a mint sauce.


Its an old family recipe.


I am MAGA.
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2.5 pounds sugar

dessert spn Golden Syrup

2 pints vinegar

Half tsp salt

cup water

2 cups minced mint.


boil for 15 mins, bottle when cold

dilute for use


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Rub a good mustard all over lamb, roll in panko bread crumbs and roast. Make a chimichurri sauce to put on the meat. Serve med rare. Mint jelly be forever out of vocabulary after trying

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Red wine, garlic, herbs.

I eat a lot of lamb and never eat jelly with it.

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Every few years I'll try the mint jelly.

Nope.



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It’s a must in my book.

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Originally Posted by HitnRun
Originally Posted by ironbender
I think Mint jelly is disgusting.

And lamb isn’t?

Correct.


If you take the time it takes, it takes less time.
--Pat Parelli

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Rosemary for me, no mint.

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Leg of Lamb with mint jelly, an eastern Easter tradition.

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Not into it.


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Hell no.
Er i mean HELL NO!

My ex mother in law makes a leg of lamb at Easter that if she screws it up is only wonderful. All other times beyond fantastic.

Dont need that chit on it.

Only person in the fam that does that?

Brother inlaw's fat idiot hillbilly wife.

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I've only got one cut of lamb left in the freezer, a shoulder. Friday night rub it with garlic, Thyme, rosemary, salt and pepper. Let it sit in braising pot until after sunrise service on Easter morn, then to the oven with some white wine to braise until it pulls apart. Will make a gravy with that braising liquid.

No mint.

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My old lady tells me we have a 1/2 lamb on order but it's usually hanging by this point and I've heard nothing. Guess Easter is early this year....

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I think mint jelly is a holdover from the bad old days when times really were hard...and a lot of 2 year old rank mutton was peddled as lamb. Kind of like these elaborate cover-up recipes to disguise venison killed in the rut. Or, "I got a bad antelope", neglecting to mention an ass shot and chased 3 miles in the pickup.


Well this is a fine pickle we're in, should'a listened to Joe McCarthy and George Orwell I guess.
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No Lamb.

No mint jelly.

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I have cooked a barbequed lamb leg a few times that had a home made barbeque sauce. One of the ingredients was mint jelly. I prefer garlic powder Cavendars and lemon pepper as the seasoning for cooking lamb legs,racks,and chops.

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