Mint Sauce


As far as I’m concerned, spring lamb is at it’s peak right now in terms of tenderness and flavour. I don’t like to mess with a tried and trusted formula; it’s got to be mint sauce with my lamb. Here’s a good recipe to accompany your gigot.


  • a good handful of mint leaves
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1/2 tsp sugar
  • 1/2 tsp English mustard
  • salt & pepper

Chop the mint leaves finely and mix with the rest of the ingredients in a small bowl. Taste and add more seasoning if you like. That’s it.


1 Response to “Mint Sauce”

  1. 1 Daily Spud April 28, 2009 at 5:56 pm

    Ah, fresh mint sauce, the stuff of my childhood Sunday dinners, lovely 🙂

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