Mint Sauce

• 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.