MINT SAUCE
About 2 cups
A tradition with roasted lamb, this sauce is thin and sprightly—a refreshing change from Mint Jelly.
Stir together in a bowl until the sugar has dissolved:
- 1 ½ cups malt vinegar or other strong vinegar
- ½ cup sugar
Stir in:
- 1 cup loosely packed mint leaves, minced
Let stand for 2 hours. The sauce will keep, covered and refrigerated, for up to 2 days.