Homemade Mint Sauce Recipe (For Lamb)

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Homemade Mint Sauce Recipe (For Lamb)

This Homemade Mint Sauce recipe is surprisingly simple, packed with flavour, and quick to make. It's tangy, minty notes perfectly complement roast lamb and I promise you'll wonder why you haven't made it before!

5 from 3 votes

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings ml (approx)

Author Chloe

Equipment

Ingredients

50 g Fresh Mint Leaves - see note
4 tbsp Sugar
8 tbsp White Wine/Cyder/Rice Wine Vinegar
¼ tsp Sea Salt Flakes
4 tbsp Water

Instructions

Prepare the mint by stripping the leaves from the stalks and discarding any leaves that are wilted or discoloured. You are looking to end up with around 50g Fresh Mint Leaves in total.
Use a large knife to chop the leaves.
Keep going over and over the leaves until they are really finely chopped. This will take a few minutes so keep going!
Add 4 tbsp Sugar, 8 tbsp Vinegar, ¼ tsp Sea Salt Flakes and 4 tbsp Water to a small saucepan.
Gently heat the vinegar mixture over a medium heat whist continuously stirring. Take it off the heat as soon as you can see and feel that all the sugar is dissolved.
Put the chopped mint leaves into a mixing bowl and pour over the vinegar mix.
Stir until everything is combined and allow to cool.

Notes

To get 50g fresh mint leaves, I used a total of 80g mint stalks. The amount you can get from each stalk is going to vary wildly depending on the size and quality of the mint you are using. So it is best to focus on the amount of useable leaves more than the total amount.

Nutrition (Approx)