Mint Sauce For Lamb
Ingredients
- 1 bunch mint leaves, we use about 80 grams of the very green young leaves
- 1 pinch salt
- 1 tablespoon caster sugar
- 4 tablespoons boiling water
- 4 tablespoons white wine vinegar, you can use cider vinegar please no malt vinegar!
Accompaniment
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Description
A savoury mint sauce recipe for lamb is a straightforward sauce to make, with an amazing effect to your enjoyment of any roast or grilled lamb dish
Method
-
1
Finely chop the mint leaves along with a teaspoon of the measured sugar and the salt this helps fix the colour.
Place the chopped mint in a heatproof jug add the sugar and pour over the boiling water and let cool, sharpen with enough of the vinegar to give a pleasant tang,
Serve and Enjoy!
Chef's Tips
Try adding finely chopped red chilli for a hint of spice, or 1 tablespoon of redcurrant jelly instead of the sugar.
As herbal vinegar, mint sauce makes an attractive gift in a jar, it is very inexpensive and simple to make and as vinegar has natural preservative qualities, the mint sauce should keep for 2 to 3 months in a cold pantry or for 6 months in the refrigerator.
Mmm this was a tradition in our house too. To ensure a fresh supply of mint during the winter wash fresh leaves and pop into a plastic bag. Put in freezer. Every time you open the door give the bag a scrunch. When you next want mint sauce the mint is chopped and ready to go