Sweet and Tangy Mint Sauce for Lamb
You can make this easy mint sauce for lamb in about 15 minutes. Not only is it vastly superior to mint jelly from a jar, it doesn't glow in the dark.
- Serves: 4 persons
- ¾cup sugar
- 2cups white wine vinegar (good-quality)
- ½cup fresh mint leaves (finely chopped, stems removed)
Step 1Gather the ingredients.
Step 2In a heavy-bottomed saucepan, combine the sugar and vinegar.
Step 3Bring to a boil over medium heat, then lower to a simmer and cook until the liquid has reduced by half, around 10 to 12 minutes. It should have a thick, syrupy consistency.
Step 4Turn off the heat and let the sauce cool for 5 minutes before adding the mint leaves. Give it a stir.
Step 5Pour it into a bowl and cover the bowl with plastic wrap. Let it steep for about 1 hour so the flavor of the mint can infuse the sauce, much like what happens when you're steeping a cup of tea.
Step 6Serve at room temperature with lamb.