Mint Sauce for Lamb Recipe
How to make a simple mint sauce to serve with lamb and other favorites.
Servings: 1 .5 cups
Equipment
- Heatproof Bowl or Container
Ingredients
- 1 bunch fresh mint about 4 ounces
- ⅓ cup boiling water
- 1 tablespoon sugar
- ⅓ cup cider vinegar
- ¼ teaspoon sea salt
Instructions
Prepare the Mint
- Wash the mint leaves thoroughly and pat them dry with a towel.
- Remove the leaves from the stems and discard the stems.
- Finely chop the leaves to release their flavor.
Boil the Water
- Bring ⅓ cup of water to a boil.
Combine the Mint & Water
- Place the chopped mint in a small heatproof bowl or container. Pour the boiling water over the mint. Stir gently to coat all the leaves.
Sweeten & Cool
- Add 1 tablespoon of sugar to the hot water and mint. Let the mixture sit for about 15 minutes, or until the liquid has cooled enough to be comfortable to touch. This step allows the mint to infuse and the sugar to dissolve completely.
Add Vinegar & Salt
- Stir in ⅓ cup of cider vinegar and ¼ teaspoon sea salt. Taste and adjust seasoning if needed. The sauce should be bright, tangy, and balanced.
Serve or Store
- Transfer the mint sauce to a serving bowl, or refrigerate in an airtight container for up to 1–2 days. Stir before serving if it has sat for a while.
Notes
That's it. Serve immediately or reserve for later use.