Recipe: Mint Sauce
Tomorrow I will be roasting a lovely leg of lamb I bought this morning. Roast Lamb must have mint sauce on the side because to serve it without is just… well, wrong.
I have been making mint sauce ever since my mother showed me how when I was in my teens. Sometimes I use the dry variety but it is nice occasionally to use the fresh and I was lucky to be able to pick some up at our local store when I purchased the Lamb…
- 1 small bunch of mint
- ¾ cup of white vinegar
- ¼ cup of sugar
- ¼ cup boiling water (not shown)
To be honest, I have been making mint sauce for so long that I never really measure. The sauce can take a lot of variation according to taste (sharper or sweeter, for example), but if you use the amounts I list above you will get a pretty decent result. There are lots of different varieties of mint, of course, and I am not exactly sure what kind I just purchased, but pick one you like and just try to avoid peppermint as I find that it is just not as nice as an accompaniment to lamb.
First, finely chop the mint and it into a glass jar or other receptacle with the sugar. Pour in the boiling water and stir to dissolve the sugar. Let this sit for just a minute or two and then add the vinegar. You can use the sauce as soon as it is cool, if you like but it will be better if you chill it over-night in the fridge to let the flavors blend.
Service and Use
When I was a kid and we had roast lamb for Sunday dinner, my mother would usually pass the sauce in a gravy boat so that those at the table could pour it over their slices of lamb as they wished. I don’t have such a thing so, tomorrow, I will just use the bowl and spoon you see in the first picture above.
Aside from being used as a table condiment, the sauce is also useful as a marinade. I often use it this way for lamb chops before broiling them. With a little additional sugar, it can also be used to glaze meats for the barbecue and I like this, especially with a little rosemary added, on cubes of lamb, or even pork, for Souvlaki. It is good on vegetables, particularly carrots and, when I was a kid at home, I would often pour the sauce over the green vegetables on my plate as well as the sliced lamb.
I would love to hear how any of my readers use this versatile sauce…