- Description:
- Variation on the sweet mint sauce version
- Ingredients
- 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
- Preparation
- 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.
- Comments
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