Lamb Shoulder with Mint Sauce (Serving 2)

Ingredients:

For mint sauce:
a. 1/4 cup water
b. 1tbs water
c. 1/4 finely chopped fresh mint
d. 1/2 cup malt vinegar


Meat:
i. 1 tbsp salt
ii. 1 tbs black pepper
iii. 1tbs finely chopped rosemary or 2tbs dried crushed rosemary
iv. 2 cloves crushed garlic
v. 1 to 2 inch thick lamb shoulder

Method:

combine item i-iv to form a paste.
Make the mint sauce first. Combine water & sugar in a sauce pan. Bring to boil over high heat, stir until sugar dissolve completely. Remove the pan from the heat & stir the mint leafs and vinegar. Taste and add 1 more tbs sugar if desire. Set aside at room temperature for 2-3 hours. Marinate the lamb shoulder with the paste for few hours, best overnight. Grill it on a non-sticky pan without oil in small fire for few minutes or grill it with desired doneness.

Cheesy Mashed Potatoes

Ingredients:

1. 2-3 small potatoes, washed
2. 1tbs butter
3. 2.5 tbs sour cream
4. A few dash of dried basil (or as desired)
5. 2 dash garlic powder (or as desired)
6. salt & ground black or white pepper to taste
7. 1.5 tbs cream cheese
Method:

Boil the potatoes in salted water about 20mins or until tender and drained it. Let it cool and peel of the skin. Mince the potatoes with fork. Place the potatoes and all the above items in the mixing bowl. Mix well with electric mixer or mix with hand using fork. Season to taste with salt and pepper.