Jeff Mauro Skips Mint Jelly And Serves This Herby Condiment With Lamb - Tasting Table

"I don't think lamb needs sweetness like [from the mint jam]. I grew up going to Greektown in Chicago; there was no mint jelly in sight. All we did was eat lamb. He surmises it is an Americana thing, similar to eating gelatin with things inside it for dessert, which was not at all part of his upbringing."

"Instead, Mauro recommends a nice little chimichurri. It has a pleasing acidity, mostly due to red wine vinegar and a bright, zesty persona from finely chopped herbs like parsley, cilantro, and oregano. According to Mauro, many types of fresh greens work for a tasty chimichurri. You can even throw some mint in there."

Lamb remains underappreciated in America compared to other parts of the world, partly due to its perceived gamey taste and improper preparation methods. The traditional pairing of lamb with mint jelly is questioned by celebrity chef Jeff Mauro, who rejects this combination entirely. Mauro advocates for chimichurri sauce instead, which offers pleasing acidity from red wine vinegar and bright, zesty flavors from fresh herbs like parsley, cilantro, and oregano. He explains that lamb does not require the sweetness that mint jelly provides. Mauro attributes the mint jelly tradition to American culture, comparing it to other Americana food practices. His culinary perspective stems from his upbringing in Chicago's Greektown, where lamb was enjoyed without such accompaniments.

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