Mint Sauce for LambThis easy mint sauce is a perfect accompaniment for a roast leg of lamb. You can make it in minutes, but for best results plan on letting it sit for an hour or so for the mint flavor to fully infuse the sauce.
The base of the sauce is a white wine vinegar that will be reduced by half. So the better quality of vinegar you start with, the better mint sauce will be.
Also see: The Mother Sauces
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
- 2 cups good quality white wine vinegar
- ¾ cup sugar
- ½ cup finely chopped fresh mint leaves
- In a heavy-bottomed saucepan, combine the sugar and vinegar.
- Bring to a boil over medium heat, then lower to a simmer and cook until the liquid has reduced by half, around 10 to 12 minutes. It should have a thick, syrupy consistency.
- Turn off the heat and let the sauce cool for five minutes before adding the mint leaves. Give it a stir and then pour into a bowl.
- You can cover the bowl with plastic wrap and just let it sit for about an hour. During this time, the flavor of the mint will be infusing the sauce, like steeping a cup of tea.
- Serve at room temperature.