August 17, 2014

Mint Sauce (Paleo, AIP)

Shortly after going paleo, I made a goal of eating many different types of protein. I did this mostly as a way to stay interested in my food choices. Getting bored in the early days of paleo made it dangerously easy to slip into old, comfortable, SAD-type eating habits.

So as I made our weekly meal plans, I would rotate chicken, fish, beef, pork, bison, and lamb. Wait. Lamb? I had to halt here. What was I going to do with lamb? Wasn’t lamb for my staid and stuffy British ancestors, the ones who said thee-ah-tuh instead of theatre and lit-rah-chur instead of literature? M’yes. M’yes. Quite right. Carry on, then.

A quick google search reveals that lamb and mint like to hook up a lot. Lamb chops, lamb kebabs, lamb burgers, lamb meatballs – all prepared with some permutation of mint flavour. But because I equated lamb with the antiquated, mint sauce was, I’m afraid, guilty by association, not to mention that the thought of cooking lamb overwhelmed me, partly because it was new and different and partly because it seemed totally antediluvian.

Alas, I committed. And much to my surprise, the first time I prepared it, my husband’s palate experienced a full-on foodgasm. The man adored the lamb and mint combo. He began to request it frequently, which meant I had to sharpen those previously non-existent mint-sauce-making skills.

I’ve spent months tweaking this mint sauce recipe, so I’m excited to share the final product today. Truth be told, I’ll drizzle this mint sauce on pretty much anything. I like to make a big batch and use it over the next few days on, yes, lamb, but especially on fish.

Try a batch for yourself. I bet your palate will get as excited as my husband’s does. Nudge, nudge. Wink, wink

Mint Sauce (Paleo, AIP)