Mint Sauce
10m prep 0s cook 2h ready
About 2 cups A tradition with roasted lamb, this sauce is thin and sprightly—a refreshing change from Mint Jelly.
Let's Cook
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Step 1.
Stir together in a bowl until the sugar has dissolved: 1 ½ cups malt vinegar or other strong vinegar; ½ cup sugar
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Step 2.
Stir in: 1 cup loosely packed mint leaves, minced
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Step 3.
Let stand for 2 hours. The sauce will keep, covered and refrigerated, for up to 2 days.
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