Re: Mint sauce for Lamb!
Date: 6/30/2023, 5:11 PM
On 6/30/2023 11:16 AM, holly wrote:
Hi Uncle Phaed!
I have searched for years and am yet to find a beautiful brown mint sauce
served with Lamb. I had it in a restaurant years ago...so long ago I don't
recall the exact name of the restaurant - either Tony's or Anthony's...
They have since closed, so I was hoping that you would have some info on
a similar recipe. Thanks!! Holly.
Well, first let me tell you that Tony's Restaurant did indeed re-open. It is at:
105 Carondelet Plaza
Clayton, Missouri 63105
They have a website at: Tony's St. Louis
They have a Facebook page at: Tony's St. Louis Facebook
The not-so-good news is that they do not have any lamb dishes on their current menu. I tried to find some previous menus from the restaurant, but I could not find any that had lamb on the menu.
So, I began looking for "brown mint sauce" recipes. Most mint sauce recipes for lamb are green, not brown, because mint leaves are green, and that's what mint sauce is made with. I found very few mentions of "brown mint sauce", and all of them but one were on restaurant menus. Two of the only three recipes that I could find anywhere for "brown mint sauce" called for chocolate and sugar and peppermint. The third one, which is below, is for lamb. Mint sauce for lamb is usually very basic: vinegar, sugar, mint leaves, and salt. As I said, most are green. It appears that what makes this one brown is the sherry vinegar. The mint leaves must turn brown from the hot sherry vinegar and sugar. I have no idea if this sauce is the same as what you had at Tony's, but it is all that I could find. Try it and let me know how it turns out.
Brown Mint Sauce for lamb
1/2 cup sherry vinegar
1/4 cup demerara (raw) sugar
2/3 cup chopped fresh mint
1 pinch kosher salt
In a medium saucepan over medium-high heat, bring the sherry vinegar and
sugar to a boil, stirring occasionally to dissolve the sugar. Boil for
1 minute, then remove from the heat. Stir in the mint and salt. Let the
sauce sit for about 30 minutes, until it comes to room temperature.
Serve with a leg of lamb or rack of lamb.