Mint sauce is usually topped on roast lamb or grilled lamb chops as a marinade.
a bunch of mint (about 8 good large sprigs)
2 teaspoons caster sugar (superfine granulated)
1 tablespoon boiling water
about 2 tablespoons vinegar
1. Wash the mint and shake off the excess water, then remove the leaves from the stems.
2. Chop the leaves finely either by hand or in a blender or food processor.
3. Place the sugar in a sauceboat with the boiling water and stir until dissolved.
4. Add the chopped mint and vinegar to taste. Add a little more sugar, if liked.
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