Perfect Mint Sauce
A traditional mint sauce that is served with roast lamb.
- 1 x 30g pack fresh mint leaves, stalks removed
- 4 tablespoons light muscovado sugar
- 150ml white wine vinegar
- To prepare the mint sauce: pound together the mint leaves and sugar in a mortar and pestle to a rough paste. Alternately place in a food processor or blender and blend to a paste. Add the boiling water and leave to infuse for 5-10 minutes.
- When the mixture is almost cold, stir in the vinegar and transfer to a serving bowl. Leave the sauce to stand for 1-2 minutes.
Serve with roast lamb.