In Recipes



After a hot day on the sports courts and fields Alison cooked up a butter fly lamb and a little steak (Morley is not a lamb fan). Other then the pepper, oil and vinegar it all the ingredients came fresh from the farm.

I had to do something to help so I whipped up this simple sauce to go with the meat. It met with Morley’s approval as well as our lamb eaters.



• 2 teaspoons minced ginger
• 1/4 cup packed fresh mint leaves
• 1/4 cup packed fresh cilantro leaves
• 1 tablespoon honey
• 1/4 cup rice wine vinegar
• 1/2 cup canola or other mild vegetable oil
• Salt and freshly ground black pepper to taste

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