-
Prep
-
Cook
-
Ready In
-
servings
Ingredients
• 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
Directions
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 than the pepper, oil and vinegar, 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.
Footnotes
-
Cook's Note:
-
Editor's Note: