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Lamb With Mint Sauce
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Variation on the sweet mint sauce version

  • 2 pounds freshly cooked lamb (roast leg, grilled chops, rack, etc.)
  • 3 tbsp (45 ml) sugar
  • 1/2 cup (125 ml) white wine vinegar
  • 1/4 cup (60 ml) chopped fresh mint
  • 4 ounces butter
  • Mix together the sugar, mint, and vinegar.
  • Cover and allow to steep at room temperature for at least 30 minutes.
  • At service time, melt the butter and slowly whisk it into the mint mixture.
  • Stir if separation occurs.
  • Spoon over warm lamb.

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