Skewered Minted Lamb
|Dry mint leaves||1⁄2 Ounce|
|Dry tarragon leaves||1 Teaspoon|
|Vinegar||1⁄2 Cup (8 tbs)|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Dry mustard||1 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Lemon||1⁄2 , juiced (Peel Grated)|
|Sauterne||1⁄2 Cup (8 tbs)|
1.Take a sauce pan and put dry mint leaves, tarragon leaves, vinegar, brown sugar, dry mustard, salt, butter, lemon and its grated peel.
2.Cook the ingredients and let them boil.
3.Once done, turn off the heat and let the ingredients settle for hlf an hour.
4.Drain the mixture and put Sauterne in it and allow it to cool.
5.Use for marinating.