I really can’t believe just how simple and delicious this sauce was. I had chosen some lamb cutlets and sausages for a BBQ recently with family and wanted to have something yummy to accompany it. I’m not particularly a fan of the commercial mint sauces available as I find them to be glutinous and oily in texture from lots of nasties like gelatine and preservatives. These additives really are unnecessary when you see just how simple it is to make this recipe practically to order when you strike upon the idea of lamb for dinner.
Having said that I am very fortunate to have a fresh mint plant at home which grows practically wild. We are forever cutting it back in an attempt to keep it from over running everything else in the garden. Finding myself needing to give the plant its regular haircut it seemed a perfect opportunity to give this recipe a try.
My hot tips for making your mint sauce don’t differ too much from Jane Grigson’s suggestions in her English Food which is where I scored this recipe from.
- Make sure the water is hot to get maximum flavour from your mint leaves.
- Cut the leaves finely so that you get even flavour. A food processor would be best for this job or make sure that you cut it super fine to maximise the flavour and keep the texture pleasant to your tongue.
- If you are not sure that you have enough mint, use a little bit more. You really want to be generous with the amount you use.
- Finally I think the quality of the white wine vinegar that you use is imperative. Plain white vinegar will not be suitable and malt vinegars will leave a bad taste in your mouth. For this reason I used verjuice combined with the vinegar and I found it to be a delightful flavour.
Traditionally you would serve this sauce with lamb, although having tasted it I would also highly recommend it with freshly boiled potatoes, fresh peas or even go for something sweeter and serve it with strawberries.
Really this recipe would be perfect for a celebratory meal, regardless of your climate. Something special to add to your Christmas table perhaps?
To see just how simple this is to make link to the recipe page here.
Happy Cooking, and Happy Eating,