Comments on: How to win friends & influence people

By: Christie

Christie — Thu, 11 Dec 2008 05:29:06 +0000

Good spotting Ozzie lamb lover!!! I meant 2 cloves. It’s now been updated. Cheers, Christie

By: OzzieLambLover

OzzieLambLover — Thu, 11 Dec 2008 05:20:58 +0000

Sounds fabulous ….
Did you really mean 2 whole BULBS of garlic?
or just 2 CLOVES?

By: Jean Fayette

Jean Fayette — Tue, 02 Dec 2008 07:33:06 +0000

Christie, I demand you make this again. Or else I’ll set Bingo Man on you!

By: tangobaby

tangobaby — Wed, 12 Nov 2008 01:22:53 +0000

Oh good lord. Whatever I have for dinner tonight will never be this delicious! It’s hard knowing that my food will never look like this. You are a domestic goddess.

By: We Are Never Full

We Are Never Full — Sun, 09 Nov 2008 04:04:45 +0000

this is up my alley. truthfully, i never knew about mint sauce until i married a brit and now i’m hooked. i usually douse my lamb in mint sauce when the good stuff is available. i don’t use it to cover the taste of lamb, only b/c i love the taste of mint sauce!

By: Nirvana

Nirvana — Sat, 08 Nov 2008 22:30:40 +0000

Wow! This looks delicious I want to go make this dish right now (never-mind that its past midnight here in Cairo!) Thanks for sharing this recipe! :)

By: Niamh

Niamh — Thu, 06 Nov 2008 10:13:58 +0000

Wow, this looks and sounds amazing. True what you say about mint sauce, I can really see how this would lift it. I’ll definitely be trying it :)

By: Mel

Mel — Thu, 06 Nov 2008 02:37:29 +0000

This looks amazing!! I don’t normally like mint sauce but will your recipe seems nice and light so I’ll have to give it a whirl :-)

By: Sophie

Sophie — Thu, 06 Nov 2008 01:30:52 +0000

Yum! Mint sauce, another thing I need to try. :) Lamb has such a unique flavor and is always so tender, yours looks like a real crowd-pleaser.

By: Helen

Helen — Tue, 04 Nov 2008 18:43:14 +0000

I love the idea of your mint sauce, it sounds very fresh and pretty too. I am with you on the lamb, it is one of the best flavours going, mmm, juicy pink lamb chops!

By: Lisa

Lisa — Tue, 04 Nov 2008 06:00:47 +0000

Bookmarked! Who can turn away a recipe with so much promise? The photo is gorgeous and the meat looks so fine. I can’t wait to try it!

By: Christie

Christie — Mon, 03 Nov 2008 08:22:20 +0000

Ju'eta - I'll make it for you anytime :) Peter G - Thanks! Freshness is key. Ffichiban -Mmm lamb chops are yummy. Lorrraine - It's a 1000 times better. Give it a try! Noble Pig - Sweet! It worked! James - If only you could eat with your eyes...it would make reading food blogs even more enjoyable! Colloquial Cook - Thanks! The resting time is the crucial part. DocChuck - I think lemon and garlic flavours go really well with pork, but not the mint sauce. Cooking times would depend on how large your piece of pork is. Y - Yes, a match made in heaven ;) Marc - Thanks so much, mint sauce is much nicer when it's fresh and vinegary rather than sweet. JS - I'm so glad we're all on the same page with this! Nicole - Glad you liked it. I thought it was rather clever, I try my best!

By: Nicole

Nicole — Mon, 03 Nov 2008 08:05:14 +0000

hehe very clever tittle. Yes i do believe this is the way to win friends & influence people!

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Mon, 03 Nov 2008 06:14:02 +0000

Love the rack and I’m not a fan of too-sweet-sauces with lamb.

By: Marc @ NoRecipes

Marc @ NoRecipes — Mon, 03 Nov 2008 05:40:20 +0000

This looks great! I love grilling lamb and I’m with you on most mint sauces being too sweet. Your version sounds great.

By: Y

Mon, 03 Nov 2008 02:12:49 +0000

I’m not the biggest fan of lamb, but lamb + mint was certainly always meant to be. :)

By: DocChuck

DocChuck — Sun, 02 Nov 2008 21:38:30 +0000

My wife, Doctor Elizabeth, and I do not eat lamb. We find that lamb has a “gamey” taste, an unclean taste, if you will.

But I was wondering if you thought this recipe would work with a rack of pork (crown roast)?

What adjustments would you make?

DocChuck
http://profile.myspace.com/docchuck

By: Colloquial Cook

Colloquial Cook — Sun, 02 Nov 2008 18:36:53 +0000

The cooking time looks spot on – wow.

By: James

James — Sun, 02 Nov 2008 17:24:59 +0000

I’m always eyeing up the racks of lamb on the counter inside the local farm’s butchery/ shop whenever I go – I think you can eat with your eyes….

If you’re roasting, wrap the bones in foil to prevent them burning – helps appearance. And after the critical resting period, if your lamb has been sitting in a draught an gone slightly cold, flash it back in the oven to heat up.

By: noble pig

noble pig — Sun, 02 Nov 2008 15:47:59 +0000

Yep, I’ll be your best friend! Sounds delicious!