Crush the mint leaves and sugar in a pestle and mortar to a pulp. Leave for 1/2 hour then add the malt vinegar to taste. Serve with lamb. This sauce will keep in the fridge for several days and is perfect when made in advance.
Thursday, 10 August 2006
Mint Sauce
Ingredients:
100g mint
1 tbsp castor sugar
2 tbsp malt vinegar
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