Reviewed: Jan. 9, 2012

Awesome!! It goes great with the "holiday leg of lamb" from this site. It's incredibly easy to make and can be made ahead.

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2 users found this review helpful

Reviewer:

Avalas

Reviewed: Mar. 2, 2011

This was not EXACTLY what I have become accustomed to....it may have been me and not the recipe

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2 users found this review helpful

Reviewer:

South Carolina Girl

Cooking Level: Expert

Home Town: Myrtle Beach, South Carolina, USA

Living In: Augusta, Georgia, USA

Reviewed: Jan. 19, 2011

great. i use this recipe every time I make rack of lamb. I use raw organic sugar, potent onion and extra cayenne. very good

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Reviewer:

mikenorthwest

Reviewed: Jan. 9, 2010

Put this on a lemony-garlic Tilapia and it added a nice burst of freshness! Good way to use up a bunch of mint.

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2 users found this review helpful

Reviewer:

Brian

Reviewed: Jun. 8, 2009

I needed to find a way to use up the mint that's taking over my garden, and while this put only a tiny dent in the crop, it was so delicious I'll make it again and again. I served it with curried chicken kabobs one night, grilled shrimp another night, and as a flavor agent on potroast sandwiches. It's amazing, versatile stuff. Thanks for the recipe!

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17 users found this review helpful

Reviewer:

foodelicious

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Seattle, Washington, USA

Reviewed: May 25, 2009

Very good recipe; I omitted the white sugar and added 1/2 cup of cilantro. Yummy!

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6 users found this review helpful

Reviewer:

marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

Reviewed: Apr. 11, 2009

An easy, delicious recipe. I had this with Roast Leg of Lamb With Rosemary from this site. I had a 2.5 pound roast and cut the recipe by 1/3 which was just right. Thanks.

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1 user found this review helpful

Reviewer:

Mac

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Greenville, South Carolina, USA

Reviewed: Mar. 24, 2008

Great recipe - it's the second time I made it. Last night, I served it for Easter dinner with Holiday Leg of Lamb (from this site) and everyone loved it. I added a little extra cayenne pepper to give it an extra kick and I made it a day ahead of time.

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9 users found this review helpful

Reviewer:

barbaramarucco

Cooking Level: Intermediate

Home Town: Alameda, California, USA

Living In: San Bruno, California, USA

Reviewed: Dec. 31, 2007

Excellent!! I made this to go with Lamb chops. I did decrease the recipe to 12 servings which is actually enough for about 4 servings. I added a little bit of minced garlic since that's a staple in this household. Thank you so much for this awesome recipe! :-)

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1 user found this review helpful

Reviewer:

Mitzi

Cooking Level: Expert

Home Town: Walnut Cove, North Carolina, USA

Living In: Winston Salem, North Carolina, USA

Reviewed: May 6, 2007

Just made this to go with the Coriander Cumin rubbed pork chops from this site and it is delish! It's just sweet and tangy enough to to with the exotic herbs of the chops!

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8 users found this review helpful