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December 06, 2005



It's got to be redcurrant sauce with the lamb chops!



Library Lady

My mom never used mint sauce with lamb--though I find that tabouli is great with lamb and I LOVE mint in that!

She usually broiled lamb with a commercial sauce called "Saucy Susan". It's akin to duck sauce, and was a great joke at our house because Mom's name IS Susan! It would make a good dipping sauce as well.

For that matter, tzatziki would be good too. We just LOVE lamb at our house, period!


It's funny - the first time I heard of mint jelly with lamb I was dumbfounded (I imagined something candy-like).

Growing up with a lebanese Mom, lamb was a savory dish. Things like shish kebab (laham mishweh) were what we expected. We ate lots of mint (in fattoush salad, tabouli, and in some stuffed dishes) but I never associated it with lamb.


Not only is smoke point an issue, but it is a shame to waste Extra Virgin on being heated. Heating causes it to lose the flavours you seek out in EVOO in the first place.
You could have used plain old olive oil, but were correct to switch to canola.
Cutlet in U.K. is a chop in the U.S. we are the only country in the world who call a cutlet a boneless pounded piece of meat. You indeed purchased the correct cut.
They look devine, I am on my way upstairs to panko some pork chops (cutlets) as we speak.


Found this modified tzatziki recipe by Flay, which was recommended for leg of lamb. It is actually very easy to make and has been a big hit with our friends.

Yogurt Sauce

2 cups plain lowfat yogurt, drained for 30 minutes through a strainer lined with cheesecloth
2 plum tomatoes, seeded and finely chopped
2 cloves garlic, minced finely
1/4 cup finely chopped parsley
1 tablespoon lime juice
Salt & freshly ground pepper


* Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let it sit at least one-half hour before serving.

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