In mint condition - recipes using mint - Recipe

Sunset, June, 2001 by Paula Freschet

Salt

2. Trim excess fat from lamb and discard Rinse chops and pat dry. One at a time, turn chops in vinegar mixture to coat well; lift out and press firmly in panko mixture, turning to coat all sides. Place chops slightly apart in a lightly oiled 10- by 15-inch pan; drizzle evenly with butter.

3. Bake in a 500[degrees] regular or convection oven until coating is browned and meat is medium-rare (pink) in center of thickest part (cut to test), 10 to 14 minutes, turning once after 5 minutes. Serve with mint aioli and season to taste with salt.

Per serving: 300 cal., 54% (162 cal.) from fat; 23 g protein; 18 g fat (7.8 g sat.); 8.4 g carbo (0.6 g fiber); 221 mg sodium; 87 mg chol.

Mint aioli. In small bowl, mix 1/2 cup mayonnaise, 2 tablespoons finely chopped fresh mint leaves, 1 tablespoon minced garlic, and 1 1/2 teaspoons white wine vinegar. Add salt to taste. If making up to 1 day ahead, cover and chill. Makes 1/2 cup.

Per tablespoon: 101 cal., 98% (99 cal.) from fat; 0.3 g protein; 11 g fat (1.6 g sat.); 0.98 carbo (0.1 g fiber); 79 mg sodium; 8.1 mg chol.

Mango-Mint Lobster Rolls

PREP AND COOK TIME: 45 to 50 minutes

NOTES: Edible rice paper wrappers are sold in Asian food markets and some well-stocked supermarkets. To make a dazzling main-dish salad, eliminate the rice paper and increase salad mix to 6 cups. Mound the salad mix on plates, top with lobster, mango, onion, mint, and cucumbers, then drizzle with the mint-lime dipping sauce.

MAKES: 4 servings

1 spiny or rock lobster tail (about 12 oz.), thawed If frozen

1 firm-ripe mango (about 1 lb.)

1 piece English cucumber (5 in. long, 6 oz.), rinsed

1/4 cup slivered red onion

1/3 cup fresh mint leaves rinsed and drained

12 rounds edible rice paper wrappers (also called dried egg roll or dried spring roll wrappers; about 8 in.)

3 cups salad mix (about 3 oz.), rinsed and crisped

Mint-lime dipping sauce (recipe follows)

1. In a 4- to 5-quart pan over high heat, bring about 2 quarts water to a boil. Add lobster; when boil resumes, reduce heat and simmer until meat is opaque but still moist-looking in center of thickest part (cut to test), about 10 minutes. Drain lobster, then immerse in ice water until cool to touch, about 5 minutes; drain again.

2. Meanwhile, cut pit and peel from mango and discard; cut fruit into small chunks. Cut cucumber lengthwise into thin slices; stack slices and cut stack lengthwise to make 3/8-inch-wide sticks.

3. With scissors, snip underside of lobster shell free from back shell and lift off. Pull out lobster tail; discard shell. If vein is present, pull out and discard. Coarsely chop meat and put into a bowl. Add mango, onion, and mint; mix gently.

4. Shape 2 rolls at a time: Immerse 1 rice paper round in a large bowl of hot tap water, lift out, drain briefly, and lay on a counter. Let stand until paper is soft and pliable, about 30 seconds. Repeat to moisten another rice paper round and lay on counter.

5. Working quickly, spoon about 1/12 of the filling clown the center of each wrapper, leaving 1 inch of the wrapper bare at both ends. Lay 1/12 of the cucumber sticks parallel to the filling and mound 1/2 cup salad mix on top.