Meat ♥’r I’m not, but my dear, sweet friend Virginia keeps saying, “move over mint jelly” when she thinks of serving her favorite Jelly with Lamb- Ojai Jalapeño Jelly that is!
Make lamb the way you ♥ it & try this recipe for your eyebrow-raising sauce!
It’s sure to stir conversation-
Move Over Mint Jelly Sauce
One 11-ounce jar of Ojai Jalapeño Jelly
15-20 fresh mint leaves
1 lemon- zested
about 1/4 c. fresh lemon juice
Whisk all ingredients in Cuisinart or blender. Scrape down sides, then pulse a few times.
Pour mixture into individual ramekins. Serve at room temperature.
Garnish each dinner plate with a sprig of rosemary & mint leaf.
If you have any left over, refrigerate. It will last about 3 days.
This sauce is quite tasty on Indian food too- Fresh & delicious!
Excellent served with Zaca Mesa Winery 2011 Chapel G Syrah