Mint has always been an important part of my family’s menu. For as long as I can remember, my grandfather was making a salad with mint or making his mint “BBQ” sauce to top everything from ribs to chicken. Throughout my childhood, there was always mint growing in the yard. I have fond memories of picking the leaves and placing them on my tongue. It’s not just in my life that mint has been prominent. Throughout history, mint has been used in many ways.
Mints are mentioned in early medieval plant lists. Apicius listed mint as an ingredient in several dishes in his famous cookbook as early as the first century. Charlemagne(742-814) decreed that mint and other herbs be grown in his famous gardens. The Pharisees paid their tithes in mint, anise, and cumin according to the biblical record. In Babylon, mint was added to Turnip stew in one of the oldest recipes known, written on a stone tablet.
In Middle Eastern cultures, mint was used to make tea and served to welcome guests, and in ancient Greece, mint leaves are crushed and rubbed on the table to show hospitality to visitors.
Native mints were growing in America before the first settlers from Europe arrived. The settlers added to the mint species by bringing their own varieties.
Mints are still widely used all over the world today. Spearmint flavored mint is the most commonly used, of which there are several varieties.
They are sharp and clean tasting, probably why mint sauces and jellies have often been paired with fatty red meats such as Beef and Lamb. Roast Leg of Lamb with Mint Sauce was served as a main course item on the Titanic. Not a bad last meal as far as I am concerned!
This recipe is interesting because I have never before seen the addition of the cherry to mint sauce but was intrigued by the depth and flavor it adds. The Lamb chops are natural with this sauce, and as far as I am concerned, there is no better choice of meat to accompany such a rich and flavorful sauce.
Cherry Mint Sauce
Serves 6
2 Cups dried Cherries
4 Cups Cabernet wine
2 Cups Mint Stems
1 Cup Mint Leaves – chopped
1/4 Cup Sugar
3/4 Cup Water
1/8 Cup Cornstarch
Place Cherries, wine, and mint stems in a large skillet and bring to a boil. Reduce by 2/3, then remove stems. Whisk in chopped mint and sugar. In a small bowl, mix water and cornstarch to form a slurry and add to the skillet. Cook the sauce until it coats the back of a wooden spoon. Serve over Lamb, Venison, Beef, or Duck.
Grilled Lamb Chops
Serves 6
3 Lamb rib racks, bones cleaned and cut into individual chops – rinsed and patted dry
1 Cup Extra Virgin Olive oil
1 Tablespoon fresh rosemary leaves
4 Garlic cloves, sliced
Salt & Pepper to taste
2 Cups Cherry Mint Sauce (recipe above)
6 Each Fresh mint sprigs for garnish (optional)
Place Lamb chops in a large resealable plastic bag or container and add the oil, rosemary, and garlic and marinate overnight in the refrigerator. The next day, preheat the grill, remove the lamb from marinade, and season with salt and pepper. Place lamb chops on the grill at a 45-degree angle to establish grill marks. Cook for about 1-2 minutes on each side or until the internal temperature is 135-145 degrees. Remove the lamb from the grill and let rest for 5 minutes before serving. Spoon the Cherry Mint sauce over the meat and serve. Garnish each plate with a sprig of mint if desired.