Mint Sauce



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


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.