Mary Had

...a little lamb. Oh and some natural mint jelly!

I have never actually been a big fan of lamb, but seeing a bottle of Carol Hall's mint jelly made me think twice about serving it for dinner one night. Honestly, in terms of flavor, there is actually nothing too fancy or too different from the mint jelly's we've had in the past. What sold me was the fact that the jelly was clear and not green, but still had the same sweetness, crispness and minty-ness to it as the mint jelly's that we're used too.

More than anything it makes me think twice about the number of "useless" additives we've been putting into our system all these years -- colorants, preservatives, stabilizers just to name a few.

Through the years we find out about things we can do without, where cooking is concerned at least. I guess we all learn the hard way... that there is no secret to great tasting food except for going back to the basics.

Speaking of basics, sharing with you the most basic of lamb recipes:

BASIC LAMB

Marinate Lamb chops in olive oil, minced garlic, salt, pepper and light soy sauce.

Brown for about 4 mins on each side in your bbq grill or in a skillet coated with great tasting olive oil.

Before serving top with some fresh rosemary if desired.

Serve with Sinangag. Oh and the mint jelly!