By Annie Gray
Used with lamb and mutton, mint sauce should be a heady mixture of fresh, sharp, and sweet. It keeps for a week in the fridge and is best spread liberally over everything in sight.
Chop the mint very finely, put it in a bowl, and sprinkle with the vinegar. Add the sugar-water mixture and stir well. Serve in a small pitcher with a spoon to ladle it out.