Traditional Mint Sauce

This is a delectable, fresh tasting sauce, perfect with spring lamb and a far cry from the electric green mint flavored apple jelly that is usually served with lamb in the U.S.

1 cup chiffonade of fresh mint leaves

½ cup sugar

2 cups cider vinegar

Wash the mint leaves, stack, roll and cut into a chiffonade. Sprinkle with the sugar and using a chef’s knife, continue chopping until the sugar is thoroughly incorporated into the mint. Scoop up and put into a glass jar with a tight fitting lid. Add the vinegar, cover with the lid and shake well and allow to sit unrefrigerated until needed.

To Serve, strain into a cruet. This is excellent served with spring lamb. Refrigerated or unrefrigerated it will keep for months.

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