posted by Saucy on Jul 29
Nothing is a better accompaniment to Lamb than mint sauce. English mint sauce was originally created to pair with the strong flavor of mutton. This quick and easy sauce has a wonderful balance between the minty sweet and the tang of the vinegar. The flavor can be adjusted to taste by adding more sugar or vinegar.
1 cup Fresh Mint Leaves, tightly packed
2 tablespoons Sugar
2 tablespoons Boiling Water
2 tablespoons Malt Vinegar
Combine the Mint and the sugar in a food processor and chop until fine. Transfer the mixture to a small bowl. Add the boiling water and stir until the sugar dissolves. Stir in the vinegar. Cover and let stand for 15 minutes. The sauce can be refrigerated for up to 2 weeks. Serve at room temperature.