EASY-TO-MAKE SAUCES

New Zealand Spring Lamb's mild flavour combines well with a variety of delicious and easy-to-make sauces. Cold or hot, most sauces can be prepared ahead and then simply be reheated just before serving.

CUCUMBER AND YOGURT SAUCE

This refreshing sauce can be made two or three days ahead.

1 Cucumber
2 Cloves Garlic
2 tsp Dried Mint, 10 ml (or 2 tbsp/30 ml fresh)
1 Cup Yogurt, 250 ml
1 tbsp Fresh Lemon Juice, 15 ml
1 Green Onion, chopped
1/2 tsp Salt, 2ml White Pepper

Peel and finely dice cucumber and place in sieve. Sprinkle with salt and let stand 30 minutes. In small bowl, crush garlic with 1/2 tsp (2 ml) salt. Stir in yogurt, mint, lemon juice, green onion and white pepper to taste. Rinse and pat cucumber dry; stir into sauce. Cover and refrigerate until serving time.

Yield: about 2 cups (500 ml) sauce.

MUSTARD, TARRAGON AND SHALLOT SAUCE

1 tbsp Sweet Mustard, 15 ml
2 tsp Grainy Dijon Mustard, 10 ml
3 tbsp Dijon Mustard, 45 ml
4 Shallots, Minced or Green Onions
2 tbsp Fresh Tarragon, Minced, 30 ml or 2 tsp/15 ml Dried Tarragon
1 tsp Ground Black Pepper, 5 ml
1/2 tsp Salt, 2 ml

Mix all ingredients together in a small bowl. Use as a marinade or dipping sauce.

HONEY-LIME SAUCE

1/4 Cup Fresh Lime Juice, 50 ml
1 tbsp Honey, 15 ml
1 tbsp Vegetable Oil, 15 ml

Combine ingredients in a small bowl. Brush lamb with sauce while grilling or serve as a dipping sauce.

BARBECUE SAUCE

1/4 cup Finely Chopped Onion, 50 ml
1 Small Clove Garlic, Minced
1 tbsp Lemon Juice, 15 ml
2 tbsp Worcestershire Sauce, 30 ml
1/2 cup Cider or White Vinegar, 125 ml
1 can (10 oz) Tomato Soup, 1 can (284 ml)
2 tsp Butter, 10 ml
1 tbsp Brown Sugar, 15 ml
1/4 tsp Ground Pepper, 1 ml
1/2 tsp Smoke Salt, 2 ml

In saucepan, combine all ingredients. Bring to a boil. Cover. Reduce heat and cook for about 20 minutes.

Yield: about 2 cups (500 ml)

FRESH HERB SAUCE

1/2 cup Light Mayonnaise or 125 ml Light Sour Cream
2 tbsp Tomato Puree
1/2 Green Pepper, finely chopped
1 tbsp Fresh Tarragon chopped OR 15 ml
1/2 tsp/5 ml Dried
2 tsp Chopped Chives or 10 ml
1 Green Onions

Blend all ingredients together to form a smooth sauce. Refrigerate until ready to use.

Yield: about 1/2 cup (725 ml)

SWEET AND SOUR SAUCE

This sauce is easy to make and you can have everything ready in the pan before your party; but don't heat until just before serving.

3/4 cup Granulated Sugar, 175 ml
1/3 cup Cider Vinegar, 75 ml
1/2 cup Cold Water, 125 ml
2 tbsp Cornstarch, 30ml
2 tbsp Vegetable Oil, 30ml

In small saucepan, stir together sugar, cider vinegar and soy sauce. In measuring cup stir together water and cornstarch; stir into sugar mixture with oil. Set aside at room temperature until ready to heat. Just before serving, cook over medium heat, stirring constantly until smooth and thickened.

Yield: about 1 cup (250 ml) sauce.

ZESTY BLUE CHEESE SAUCE

2 tbsp Butter or Margarine, 30ml
1 tbsp Flour, 15 ml
1/4 tsp Salt, 1 ml
1/8 tsp Pepper, 0.5 ml
1 cup Milk, 250 ml
1/4 cup Crumbled Blue Cheese, 50ml
1 tsp Worcestershire Sauce, 5 ml

Melt butter in top of double boiler. Blend in flour; cook until mixture becomes foamy. Add salt, pepper, and milk, stir until thickened. Blend in blue cheese and Worcestershire sauce. Serve with roast Lamb or chops.

Yield: about 1 cup (250 ml)