Mint Sauce


Preparation info

    • Difficulty


Appears in

Wild Food

By Roger Phillips

Published 1986

  • About


  • A bunch of mint
  • 1 teaspoon sugar
  • 4 tablespoons


Wash the mint and strip off the leaves. Chop finely, then pound them in a pestle and mortar with the sugar. Leave for 30 minutes and then mix with the vinegar and serve. Mint sauce is lovely with lamb; or another idea is to insert small bunches of fresh mint into a leg of lamb before cooking.