Mint sauce is such a popular accompaniment to lamb in Britain and other Commonwealth countries that it would seem a grievous omission to leave it out here—even though said sauce is usually served with lamb that has been roasted or boiled, not grilled. To jazz up the traditional recipe, I’ve added fresh mint and Scotch bonnet chiles.
Combine the mint jelly, vinegar, and Scotch bonnet in a small nonreactive saucepan and bring to a boil over medium heat. Reduce the heat to medium-low and let simmer gently, uncovered, until thick and richly flavored, about 5 minutes. Stir in the mint leaves and let cook for 1 to 2 minutes longer. Remove the sauce from the heat and, if it tastes too sweet, add a little more vinegar; if it’s too