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Feb 11, 2008 08:01 AM

ISO dinner recipes that uses FRESH MINT

Hi all,

I've got lots of fresh mint left over from a dish last weekend. I'd hate to waste it and was wondering if anyone had any suggestions? It's darn freezing here today, so salads are not really something i'm craving. I'd prefer hot savory dishes. "Worst case" scenario I'll just use it to flavour water but thought there must be more uses than that!

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  1. If you can get your hands on some lamb chops...broil them and serve with a yogurt sauce that includes garlic, lemon juice and chopped fresh mint. Serve with some couscous and pita.

    Or howabout a lamb stew? Something more Moroccan with prunes and apricots and maybe a handful of chopped mint thrown in at the end?

    Or something like pho? An asian broth with thin sliced meat, noodles and top it with fresh mint leaves and bean sprouts and such?

    1 Reply
    1. re: QueenB

      the mint is left over from bundles of pho. the weekend before was Australia Day celebrations, so lamb lamb lamb. Love it, but i've also just gotten into Tagines, so that preceeded that week with more lamb. I'm a little 'lambed-out' but might just have to...

    2. This epicurious recipe for Broiled Spiced Lamb with ginger mint pesto is to die for. Actually, just the pesto as a topping for anything is amazing. Lamb and mint are a natural pairing, but I think the pesto would be good on pork or chicken too.

      1 Reply
      1. re: Amuse Bouches

        i am def going to try the mint pesto, yum! thanks. maybe i will do the lamb with it. have you tried the pesto with anything else?

      2. It's freezing here in STL but I just made a big batch of tabouli.

        1 Reply
        1. re: Richard 16

          that is what i thought refreshing and light. a nice contrast to all this winter food....

        2. here's a savory bread recipe I came across at the Fresh Loaf, it uses feta and mint:

          1. Make Indian food to serve with cilantro/mint chutney...That will warm you up... and it uses quite a bit of mint.