Saturday, November 3, 2007

Mint Jelly is History.

I grilled a lamb steak last weekend, for the first time in a loooong time.

I've always liked
mint jelly

with lamb- but I find it's all full of high fructose corn syrup. what to do?

I found this delicious mint sauce imported from England at Fresh Market. Lots of real mint and vinegar, no sweetener at all, and way better on the lamb. Good Stuff!

1 comment:

Lady Jtalks said...

Been a long time since I had lamb chops. A good thing about moving into your own place again is I can cook what ever I want when I want it. I'll have to look into the mint jelly. Always loved it too! Lady J