Mint Sauce for Lamb

Preparation info

  • Difficulty


  • Yield:

    ½ cup

Appears in


By James Peterson

Published 1991

  • About

Older recipes for English green sauce vaguely recommend finely chopping or grinding together herbs, vinegar or verjuice, and usually a bit of sugar or sometimes orange juice. Sorrel was most frequently called for, but parsley, spinach, and sometimes mint were also used. Green sauces were usually served with veal or roast lamb. The mint in this green sauce can be replaced with dill, sorrel, parsley, or spinach.


fresh mint 1 large bunch 1 large bunch
coarse salt ½ tsp 2 ml
sugar 1 tsp 5 ml
vinegar, lemon juice, or verjuice ¼ cup 60 ml


  1. Remove the leaves from the mint. Wash them if necessary, and make sure they are perfectly dry.
  2. Grind the mint leaves with the salt and sugar with a mortar and pestle.
  3. When the mint has been ground to a fine paste, mix in the vinegar or juice. If the sauce seems too acidic, dilute it with water.