Ingredients

  • ¼ cup chopped mint leaves
  • 1 tablespoon powdered sugar
  • ½ cup vinegar

Method

Add sugar to vinegar; when dissolved pour over mint and let stand thirty minutes over slow fire to infuse. If vinegar is strong dilute with water. Serve hot over hot lamb.

Or boil sugar and vinegar, throw in the mint leaves and let boil up once. Set aside and serve cold with lamb.

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