Lemon-Mint Sauce

Lemon-Mint Sauce

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This bright vinaigrette is good for a lot more than just grilled eggplant.


  • 1 small garlic clove, finely chopped
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh mint
  • 3 tablespoons fresh lemon juice
  • Kosher salt, freshly ground pepper
  • Coal-Roasted Eggplants (click for recipe)

Recipe Preparation

  • Whisk garlic, oil, parsley, mint, and lemon juice in a medium bowl; season with salt and pepper.

  • Spoon half of sauce onto a platter. Place eggplants on top, season with salt, and spoon remaining sauce over. Let sit 30 minutes to let flavors meld.

  • DO AHEAD: Lemon-Mint Sauce can be made 2 hours ahead. Cover and chill.

Recipe by Melissa Hamilton, Christopher Hirsheimer,Photos by Hirsheimer Hamilton

Nutritional Content

4 servings, 1 serving contains: Calories (kcal) 170 Fat (g) 19 Saturated Fat (g) 2.5 Cholesterol (mg) 0 Carbohydrates (g) 2 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 125Reviews Section

    • 1 1/2 cups fresh lemon juice, divided
    • 1 1/2 cups chopped fresh mint leaves, divided
    • 1/2 cup sugar
    • 5 teaspoons fish sauce (such as nam pla or nuoc nam)*
    • 3 teaspoons finely grated lemon peel, divided
    • 1 teaspoon hot chili paste (such as sambal oelek)*
    • 3 tablespoons corn oil
    • 2/3 cup finely chopped lemongrass** (bottom 3 inches of about 6 stalks)
    • 1/2 cup finely chopped shallots
    • 6 banana leaves, each leaf cut into 10-inch-wide, 20-inch-long piece** or six 10-inch-wide, 20-inch-long pieces of parchment paper
    • 6 6-ounce halibut fillets (1 1/4 to 1 1/2 inches thick)
    • 6 tablespoons (3/4 stick) unsalted butter,divided
    1. Stir 1 cup lemon juice, 1/2 cup mint, sugar, fish sauce, 1 teaspoon lemon peel, and chili paste in small bowl until sugar dissolves. Set Thai lemon-mint sauce aside.
    2. Mix remaining 1/2 cup lemon juice, 1 cup mint, and 2 teaspoons lemon peel in small bowl. Set mint topping aside.
    3. Heat oil in heavy medium skillet over medium-high heat. Add lemongrass and shallots and sauté until shallots are slightly softened and golden, about 6 minutes. Cool.
    4. Place 1 banana leaf or parchment sheet on work surface. Place 2 tablespoons cooled shallot-lemongrass mixture in center of banana leaf. Place 1 fish fillet on lemongrass mixture on banana leaf. Sprinkle fish with salt and pepper. Top with 1 tablespoon butter spoon 2 tablespoons mint topping over. Fold 1 short side of banana leaf over fish. Fold long sides in. Roll up to completely enclose fish. Repeat with remaining banana leaves, shallot-lemongrass mixture, fish, butter, and mint topping.
    5. Preheat oven to 450°F. Place fish packets on rimmed baking sheet and roast until fish is opaque in center, about 10 minutes. Unwrap fish and serve with Thai lemon-mint sauce.

    Lemon-Mint Sauce - Recipes

    1/2 teaspoon ground black pepper

    12 ounces to 1 pound medium shrimp, peeled

    3 teaspoons salted butter

    2 garlic cloves, finely chopped

    1/4 cup chicken stock or broth

    2 tablespoons torn mint leaves

    Steamed rice for serving, if desired

    Place the flour, salt and pepper in a resealable plastic bag and shake to mix well. Add the shrimp and shake to coat well.

    Heat the butter and oil together in a large skillet over medium-high. Just as the butter starts bubbling, add the coated shrimp into the pan. Discard remaining flour mixture. Separate and arrange the shrimp in a single layer. Cook for about 1 1/2 minutes or until shrimp start to turn pink and slightly brown on one side. Cook the shrimp, shaking and turning for about 2 more minutes or until cooked through and crispy on the edges.

    Remove from skillet and cover lightly with foil to keep warm.

    Add garlic, lemon zest and juice to the hot skillet. Stir and cook for 1 minute over medium heat. Add the chicken stock and scrape the bottom of the skillet to loosen drippings. Add mint and stir and cook 30 seconds. Remove from heat.

    To serve, place the shrimp over rice, if desired, and drizzle with pan sauce.

    List of Ingredients

    • 1 1/3 LB. of leg of lamb
    • 1 LB. of fresh trofie pasta
    • 1 STICK of unsalted butter
    • 10 of mint leaves
    • 2 of small lemons
    • 3 SPRIG of thyme
    • white wine
    • 2 garlic cloves
    • tomato paste
    • extra-virgin olive oil
    • salt
    • pepper


    Remove the meat from the leg of lamb with a sharp knife. Cut into 1" cubes and season with salt and pepper. Sauté in a non-stick pan over high heat with a drizzle of oil and 2 garlic cloves for 4-5 minutes. Add 1/2 cup white wine and let evaporate. Add 1 tsp. tomato paste. Mix and transfer to an oven-safe baking dish.

    Deglaze the non-stick pan. To deglaze add 1 cup water and bring to a boil. Scrape the pan to remove any remaining lamb, garlic and tomato paste and let reduce. Add to the baking dish along with the thyme leaves. Cover with aluminum foil, leaving an opening for the moisture to escape from.

    Bake for 90 minutes without stirring. Remove the aluminum foil for the last 30 minutes.

    Meanwhile, grate the zest from 1 lemon and squeeze the juice from 2 lemons.

    Blend 1/4 cup oil with mint leaves and the grated zest of half a lemon for a fragrant sauce. Refrigerate until ready to use.

    Melt butter on low heat in a small saucepan. Remove from heat and add the juice of 2 lemons and the remaining lemon zest for a creamy lemon sauce.

    Boil the trofie pasta in salted water for 3-4 minutes. Remove with a slotted spoon and transfer to a large bowl with 2 Tbsp. pasta cooking water. Add the creamy lemon sauce and stir until coated. Serve with the lemon mint sauce and lamb stew. Garnish with mint leaves to taste.

    Crispy Baked Falafel with Hazelnuts and Creamy Lemon-Mint Sauce

    Baked falafel is the discovery of the year for me. No deep frying, no oil, no greasy pans. This simple baked falafel is just as nice and crispy as the deep-fried one. Its health benefits are enormous: high protein and fiber content, blood sugar regulation effect, calcium, iron, phosphate, zinc, magnesium, selenium, potassium, numerous vitamins (B-6, C, K, etc) and very low cholesterol content at the same time! In other words, falafel will keep you full longer and provide key nutrients, minerals and vitamins without unnecessary calories and fat.

    If you haven&rsquot tried falafel yet, you should do it! Falafel is the ultimate Middle-Eastern street food, made of chickpeas and traditional spices, which is mostly served stuffed into pita pockets drizzled with a tangy sauce. But there is a dozen of other ways to eat falafel. Savory pies, veggie burgers, pizza, power bowls, vegan hot dogs, stuffed vegetables, wraps, curry, gyros, salads, even Scotch eggs and falafel waffles! Here is an article on different ways to enjoy falafel, which I encourage you to check out. Some of the ways are insanely creative and fun to make at home!

    I made this baked falafel out of chickpeas, hazelnuts, garlic and a bit of herbs and spices. It&rsquos very easy to throw together and it comes out nicely textured and moist from the inside, while being nice and crispy from the outside. It has just right amount of spiciness with a little refreshing touch from the lemon-mint sauce. And by the way, this sauce just requires 3 ingredients: lemon, mint and Greek yogurt!

    Falafel itself is really easy to make as well. You just have to combine all the ingredients in a blender, pulse until combined and crumbly, form patties or balls or whatever shape you like and bake them in the oven. The whole thing takes less than 30 minutes!

    One more thing I need to mention here is that falafel is freezing nicely, so it really makes sense to make a big batch, freeze it and use later for different dishes. I have some recipes coming soon for you, involving falafel, so I recommend you to keep you baked falafel ready! Update: I posted recipes for Spaghetti and Vegan Meatballs and Vegan Falafel Burger, to give you some more ideas!

    This time I incorporated it in a very simple salad: raw spinach, avocado, cherry tomatoes, olives and sunflower seeds. I put falafel on the side and drizzled it with creamy lemon-mint sauce. It came out nice and fresh, just what you might be craving in the beginning of spring! Here is the recipe:



    with a preserved lemon and mint sauce
    Serves: 3-4

    “These are such doable recipes,” Nigella Lawson says of her eleventh cookbook, At My Table. “And for me, they’re happy-making.” Photo by Appetite by Random House

    For the lamb:
    8 French-trimmed lamb rib chops
    7 tbsp (105 mL) regular olive oil
    1 lemon, finely grated zest and juice
    2 tsp (10 mL) dried mint
    1 tsp (5 mL) crushed red pepper flakes
    1 tsp (5 mL) sea salt flakes or kosher salt
    2 cloves garlic, peeled and minced

    For the mint sauce:
    1 medium bunch fresh mint, to give 2 cups (500 mL) loosely packed
    1 fat clove garlic, peeled and sliced into 3
    2 small preserved lemons, quartered, plus 2 tbsp (30 mL) of juice from the jar
    1/2 cup (125 mL) regular olive oil

    To serve:
    Leaves of your choice (I’m keen on pea shoots here)

    Cypriot Talatouri sauce recipe – Mint or no Mint?

    Everyday we receive messages from our readers, asking if the traditional Tzatziki recipe is using mint or not, and if lemon juice or vinegar. So we decided to write about this traditional Cypriot dip, that is called Talatouri, which is also a yogurt based sauce very similar to Greek tzatziki.

    The traditional Cypriot Talatouri recipe is made with fresh or dry mint and lemon juice instead of vinegar. These are the main differences from the Greek version of Tzatziki sauce, but we love them both! Hope you enjoy it!

    Lemon Mint Sauce Fish (Thai Recipe)

    1/2 cups fresh lemon juice

    1 cups chopped fresh mint leaves(Divided)

    2 Teaspoons finely grated lemon peel

    1 Teaspoon hot chili paste (such as sambal oelek)

    3 tablespoons Vegetable oil

    1/2 cup finely chopped lemongrass (Bottom 3 Inches)

    1/2 cup finely chopped shallots

    Stir 1/4 cup lemon juice, 1/2 cup mint, sugar, fish sauce, 1 teaspoon lemon peel, and chili paste in small bowl until sugar dissolves. Set Thai lemon-mint sauce aside.
    Mix remaining 1/4 cup lemon juice, 1/2 cup mint, and 2 teaspoons lemon peel in small bowl. Set mint topping aside (Garnishing Sauce)
    Heat oil in heavy medium skillet over medium-high heat. Add lemongrass and shallots and sauté until shallots are slightly softened and golden, about 6 minutes.

    Greek Lemon-Mint Beans and Vegetables

    This dish is simple, hearty comfort food with lots of great flavor. Please improvise-add rosemary instead of dill, or green beans instead of zucchini, for example. However, we promise that if you just make the recipe as is, you will enjoy an easily prepared, completely satisfying supper.

    Occasion Casual Dinner Party, Family Get-together

    Recipe Course Main Course, Side Dish

    Dietary Consideration Egg-free, Gluten-free, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian


    • 1 1/2 cups chopped onions
    • 2 garlic cloves, minced or pressed
    • 1 teaspoon salt
    • 2 tablespoons olive oil
    • 2 cups diced carrots
    • 1 1/2 cups seeded and diced red or green bell peppers
    • 2 cups diced zucchini
    • 1/4 teaspoon red pepper flakes
    • one 15-ounce can artichoke hearts in brine, drained and chopped
    • one 15-ounce can white beans , rinsed and drained (1 1/2 cups)
    • one 15-ounce can diced tomatoes , or 2 cups diced fresh tomatoes
    • 2 tablespoons minced fresh mint , or 2 teaspoons dried
    • 1 tablespoon minced fresh dill
    • 1/4 cup fresh lemon juice
    • Salt
    • Ground black pepper


    In a large covered skillet or soup pot on medium low heat, cook the onions, garlic, and salt in the oil until the onions are translucent, about 10 minutes.

    Add the carrots and bell peppers and continue to cook for about 3 minutes, or until the carrots begin to soften.

    Add the zucchini and red pepper flakes and dried mint, if using, and cook for about 3 minutes.

    Stir in the artichoke hearts, beans, and tomatoes, cover, and simmer until all the vegetables are tender but still brightly colored, about 10 minutes.

    Stir in the fresh mint, if using, and the dill and lemon juice.

    Season with salt and black pepper to taste. You may want more mint and dill.

    Serving and Menu Ideas

    Serve on a bed of orzo, couscous, or rice, topped with feta cheese or chevre. You don’t really need anything else, except maybe a salad.


    To prepare sauce, combine the first 5 ingredients in a small bowl cover and chill until ready to serve.

    To prepare sandwiches, heat a large nonstick skillet over medium-high heat. Add lamb and beef to pan cook 5 minutes or until browned, stirring to crumble. Drain well, and set aside. Wipe pan with a paper towl.

    Lightly coat the pan with cooking spray return to heat. Add onion saute 3 minutes or until tender. Stir in meat mixture, thyme, ground cumin, 1/4 teaspoon salt, crushed red pepper, and garlic. Reduce heat to low cook for 2 minutes, stirring occasionally. Remove from heat stir in parsley.

    Fill each pita half with 1/4 cu lamb mixture, 2 tablespoons cucumbers, about 1 roasted peppers, and about 1 tablespoon sauce.

    Watch the video: Lemon mint juice - lemon mint lemonade - عصير ليمون نعنع المنعش (July 2022).


  1. Fauzil

    wonderfully, very good piece

  2. Usk-Water

    I apologize, but it doesn't quite come close to me. Can the variants still exist?

  3. JoJoran

    He did not speak this.

  4. Erysichthon

    another variant is possible

  5. Janne

    What do you want to say about it?

  6. JoJogis

    Which words ...

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