This was one of two sauces created for a roast leg of lamb that I had cooked for a Sunday dinner. This sauce was amazing! It tops any gross mint jelly or other mint concoction I’ve ever been served with lamb. To be honest I was never a fan of mint and lamb until this sauce came along.
The sauce is easy to prepare. White wine vinegar and sugar were reduced and then fresh minced mint was added. Simple and totally delicious! With so few ingredients though, the quality of the vinegar and freshness of the mint matter.
Rating: A. I might make this for all kinds of dishes! It was tangy and carried the mint flavor without being overpowering to the lamb.
I am a husband to a loving wife that shares my same interest for food and cooking. I am a father to two sons (and a newborn son) that have an aversion to food. I'm also a pretty bad cook... which could be their problem... but I'm working on it.
I'm attempting to cook-through 'The New Best Recipe' for two reasons. I want to educate myself on the culinary arts a little and I want to provide better and hopefully more interesting meal options for my family... oh yeah plus I find food photography real exciting so it gives me a chance to justify why I take pictures of food!