Mint Rubbed Leg of Lamb

Trim excess fat from:
1 5 pound whole leg of lamb, bone in or lamb roast
Cut ½ inch wide slits into lamb in 16 different places and insert into slits:
8 garlic cloves
Combine and rub over entire surface of lamb:
2 T. dried mint, crushed
1 T. coarse ground black
pepper
½ t. salt
Drizzle over lamb and rub to coat:
3 T. honey
Place on a rack in a shallow roasting pan.
Cover loosely with plastic wrap and refrigerate 2 hours.
Remove plastic wrap. Insert meat thermometer into thickest part of meat without touching bone.
Roast, uncovered, in a 325 degree oven for 2 to 2 ½ hours or till thermometer registers 140 degrees for medium-rare or 155 degrees of medium doneness. Remove from oven.
Cover meat loosely with foil and let stand 15 minutes.
Serve with:
cooked herbed new potatoes
steamed baby carrots
steamed asparagus
Garnish with:
Fresh mint sprigs
Makes 10 to 12 servings.

Robert Redford’s Lamb Chili with Black Beans

In a large saucepan over high heat, heat until hot:
¼ C. oil
Add & cook: stirring for 5 minutes
6 cloves garlic
1/2 medium red onion, diced
1 ½ pound lamb stew meat in 1 inch cubes
2 T. chili powder
1 t. ground coriander
Add & cook on medium for 35 minutes:
3 large blackened tomatoes
(blacken under broiler turning with tongs
4 C. chicken broth
1 16 oz. can crushed tomatoes
1 T. ketchup
1 T. tomato paste
1 T. Worcestershire sauce
Add & cook on low heat for 10 minutes, stirring often:
1 C. black beans, drained
Pinch dried mint
Salt & pepper, to taste
Serve garnished with:
Chopped red onion
Sliced green onion
Sour cream
Pine nuts

Greek Burgers from Good Housekeeping Magazine Summer of 2002

Combine:
1 pound lean ground beef
4 ounces crumbled feta cheese
1 t. ground cumin
1 t. dried mint
½ t. salt
½ t. pepper
Shape into 4 patties.
Grill 8-10 minutes, medium heat.
Serve on a bun topped with:
Romaine lettuce leaf
Sliced tomato
Yogurt Sauce

Grandma Beth Johnston’s Mint Brownies

Melt & set aside:
3 1 oz. squares unsweetened chocolate
¾ C. butter
Beat: 3 eggs
1 ½ C. granulated sugar
Add: ¾ C. flour
pinch salt
¾ C. chopped nuts
Add to chocolate mixture.
Pour into greased 9 x 13 pan.
Bake 350 degrees 20-25 minutes.
Cream:
¼ C. butter until light
Beat in:
2 ¼ C. powdered sugar
3 T. milk
1 ¼ t. peppermint extract
green food coloring.
Spread over cooled brownies and let stand until firm, about 1 ½ hours.
Melt: ½ C. semi-sweet chocolate pieces
3 T. butter
Spread or swirl over green topping.
Cut into bars.