Mint Sauce

• 1 good handful fresh mint
• 1 teaspoon castor sugar
• 1

There are two schools of thought where mint sauce for lamb is concerned – some like it sharp, others prefer it sweet. The mint can be chopped or, better still, pounded with the sugar.

Strip the leaves from the mint and wash. Chop finely and put in a small basin with sugar. Add boiling water to dissolve the sugar and finally stir in the vinegar. This makes a sharp flavoured sauce.