OTT: Sauces Jettison Lamb Beyond Easter

Easter may have already past, but America’s taste for lamb throughout the year has been increasing, and could only be furthered with these two lamb-complimenting sauces. If the clothes make the man, then the sauce makes the dish.

These two sauces both have English roots—the mint being a traditional, lamb accoutrement, and the chutney being an Anglo-Indian variation of the Indian family of sauces by the same name. Similarities of these two sauces stop there. While the mint will last a few days, the vinegar in this chutney preserves it up to two months. Where the mint is limited in its application, playing mostly with roast meats, the chutney goes the distance, creating a festive party on toasted breads with melted cheese, standing alone as a dipping sauce, and glazing broiled fish. The juxtaposition of sweet and heat bring out the best is a plethora of pairing possibilities.

Don’t wait till next Easter to grill your next rack of lamb. Experiment with these sauces and watch your culinary repertoire blossom in new directions. On The Table thanks Dorling Kindersley Limited, and the chefs of “The Cook’s Book” for their inspiration of these recipes.

The English derived sauces ready for a picnic of lamb smearing and side dipping. Consider a dry and complex, Italian Barbaresco for pairing with grilled lamb.

Real Mint Sauce
Ingredients
mint, 1 cup
sugar, 1 Tbsp
malt vinegar (or white wine vinegar), 3 Tbsp, or to taste

Harvest the mint leaves from the stems. Make a pulp by crushing the sugar into the leaves with a mortar and pestle. Allow to stand for thirty minutes for flavors to combine. Crush a final time while adding the vinegar to taste.

Tomato & Serrano Chutney
Ingredients
Canned tomatos, 500g
Fresh ginger, pealed and diced, 2 thumbs
Fish sauce, 3 Tbsp
Serrano chilies, finely sliced, 4
Garlic cloves, sliced, 5
Sugar, 1½ cups
Cider or red wine vinegar, ½ cup

Blend till smooth half the tomatoes, the ginger and the fish sauce. Chef Peter Gordon notes that the seeds of the tomato contain pectin that will thicken the sauce, and therefore the resulting purée should not be strained. In a deep pot over low-medium heat, slowly bring to a boil the purée, the remaining tomatoes and the rest of the ingredients. Stir frequently. Once a boil is achieved drop the temperature to a simmer while continuing to stir and scrap down the sides of the pot. The goal is to both reduce the sauce and allow for the chutney to set up to a nice and jelly like consistency with a glossy sheen (approximately thirty to forty minutes).

For additional food-centric reviews and tips, or to make a comment, email On The Table at OnTheTableReviews@gmail.com, or visit facebook.com/onthetablereviews.