This traditional mint sauce is simple and straightforward, the perfect option for a busy . A classic addition to , this simple homemade version brings a fresh burst of flavour to your table, with far more character than anything you'll find in a store-bought jar. This vibrant sauce recipe yields a quarter cup and takes as little as 15 minutes to throw together.
Sharing this dish online, cookery website thecookful.com recommended: "If you don't have a food processor that can handle this small amount, you can do the following: Very finely chop the mint. Put it in a bowl with the sugar and salt. Add the boiling water. Stir and mash it up a bit. Let sit for five minutes. Stir in the cider vinegar. Let it sit for 10 minutes for the flavours to meld."
How to make mint sauce for roast lamb
Ingredients
30g mint leaves (loosely packed)
One tbsp sugar
Quarter tsp salt
30ml boiling water
15ml cider vinegar
Method
Put the mint leaves, granulated sugar, and a pinch of salt into a small food processor or mini blender. Carefully pour in the freshly boiled water, ensuring all the ingredients are slightly moistened to help with blending.
Start processing the mixture, using a spatula or spoon to scrape down the sides and stir occasionally if needed, especially if the leaves aren't blending smoothly right away.
Continue to pulse until the mint starts breaking down and the mixture takes on a rough, slightly slushy consistency.
Next, pour in the cider vinegar and blend again until the texture becomes more uniform and the mixture is well combined. It should resemble a loose, fragrant paste with a bright green hue.
Transfer the mixture to a small bowl or jar, and allow it to rest at room temperature for about 10 minutes.
This brief pause lets the flavours develop and mingle, creating a balanced minty mixture that's ready to use as a sauce, dressing, or accompaniment.
