- 1/4 cup loosely packed mint leaves, finely chopped
- 1/4 cup boiling water
- 2 tablespoons cider vinegar
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb. Yield: 6 servings.
Originally published as Mint Sauce for Lamb in Light & Tasty February/March 2005, p52
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Reviewed Nov. 27, 2013
Love this simple sauce. Mint jelly is great but when you are in a hurry and don't have time to make jelly this is the recipe I go to.