"The belly rules the mind."--Spanish Proverb

Wine and Minted Lamb Recipe

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This recipe for Wine and Minted Lamb, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Marie Smith
Added: Wednesday, November 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Lamb shoulders rib in, or loin chops 1" thick
dry white wine
honey
fresh chopped mint leaves
salt and pepper

Directions:
Directions:
Wash the lamb.
In a bowl combine lots of honey, chopped mint leaves, and salt and pepper. Baste both sides of the lamb pieces well. Place in a baking dish. Pour wine on top until submersed. Cover and refrigerate 1 hour or more. Grill until done.

Personal Notes:
Personal Notes:
For Christopher Smith, my wonderful husband. This is one of his favorite dishes. I typically make this on our "in house" date night. Ben and Lily eat early and go to bed. We then enjoy this dish by candelight, with baked yams, couscous and a bottle of red wine.

 

 

 

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