“Now the potatoes and carrots, the beets and turnips and cabbages were gathered and stored in the cellar, for freezing nights had come. Onions were made into long ropes, braided together by their tops, and then were hung in the attic beside wreaths of red peppers strung on threads. The pumpkins and the squashes were piled in orange and yellow and green heaps in the attic’s corners.”
(From Little House in the Big Woods).
Last week I picked the remaining of my hardy herbs, and brought them inside for storage. The spearmint, chocolate mint, sage, thyme, and rosemary were about the only herbs that survived the early hard frost we had in October.
I trimmed and tossed the herbs in a few water-filled mason jars, covered the bouquet with plastic bags and stuck them in the fridge. They have kept beautifully, but there was only one question left…what to do with ALL OF THAT MINT!?!
When I opened the deep freeze, that question was answered, as the pastured lamb ribs were right on top, begging to be used. I thawed/marinated the ribs over-night, in my homemade Jalapeño Mint Sauce and slow-roasted them in the oven. We served them with the remaining sauce, homemade red cabbage, beet and horseradiah sauerkraut, and a trio of roasted vegetables(parsnips, delicata squash, and leeks).
- ½ cup of Jalapeno Mint Sauce
- 3 lbs lamb ribs
- sea salt and freshly ground black pepper, to season
- 2 cups of water
- Rub the jalapeno mint sauce over the lamb. Let marinate for 4 hours or preferably overnight in the refrigerator.
- Preheat the oven to 300 degrees F.
- Add the water to the bottom of a roasting pan, and place a wire rack on top.
- Place the ribs on the wire rack, cover with aluminum foil and roast for for 2-3 hours or until tender.
- Transfer the ribs to either a preheated grill set to high, or a frying pan over medium high heat, and brown on all sides.
- Let rest for 10 minutes.
- Serve with Jalapeno Mint Sauce
eat. love. nourish.