Mother’s Mint Sauce
Whenever my mother, the great cook, serves roast lamb it comes with homemade (and homegrown) mint sauce. So simple and quick and best made ahead of time and left so flavor can develop but essential to a Sunday joint and chops too (along with redcurrant jelly) I asked how she made it – fresh mint, sugar and red wine vinegar – but no quantities were given. She just goes by taste. Here are approximate amounts.
2 tbsp. fresh mint – finely chopped
2 tbsp. red wine vinegar
1 tbsp. sugar (and more if needed)
Combine chopped mint and red wine vinegar.
Add sugar, stir and taste (adding more sugar if needed)