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Fresh Mint Sauce

The bright, sharp British sauce for lamb: chopped mint steeped in sweetened vinegar. Nothing like the green jelly.

⏱ 40 min (10 min prep, 30 min waiting) 🍽 Serves 8 · about 2 tablespoons make ahead vegetarianvegangluten freedairy free

In our collection Easter and spring dinner: menu and shopping list β†’

πŸ“… Add to my plan

None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.

Ingredients

Make 8 servings
  • 1 cup Fresh mint, leaves, packed (from about 2 bunches)
  • ΒΌ cup Granulated sugar
  • ΒΌ cup Water, boiling
  • β…“ cup Apple cider vinegar, or white wine vinegar
  • 1 pinch Table salt

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: cutting board and knife, small bowl, kettle or small pan.

  1. Chop the mint leaves finely with the sugar sprinkled over them; the sugar keeps the mint from bruising and helps it chop.
  2. Scrape into a bowl, pour the boiling water over, and stir until the sugar dissolves.
  3. Stir in the vinegar and salt. Let it stand at least 30 minutes. Taste: add a little more sugar if it’s too sharp.
Make aheadMake up to 2 days ahead and refrigerate; it darkens a little but tastes the same.
β†Ί LeftoversKeep covered in the refrigerator up to 1 week.
πŸ§’ With kidsKids can pick the mint leaves off the stems.
Honey swapUse 3 tablespoons honey instead of the sugar.

Goes well with

πŸ‘ Garlic and Rosemary Roast Leg of Lamb🌿 Rosemary Garlic Lamb Chops

Good to know

Fresh vs. dried herbs Table salt vs. kosher salt vs. sea salt

An original Teddy Rook Book recipe, written for our Easter and spring dinner collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.