5 Ingredients or Fewer

Mint Sauce for Lamb

March  8, 2022
4.4
5 Ratings
  • Prep time 10 minutes
  • Cook time 5 minutes
  • makes about ¾ cup
Author Notes

In my family, we always have leg of lamb at Easter—usually with asparagus and some kind of roasted potato on the side—and it's always served with "mint sauce." Before you recoil from your computer screen in unbridled horror, let me assure you that this sauce bears absolutely no relation to that cloying, emerald green goop that is commonly known as "mint jelly." With this mint sauce, there is not a whiff of gelatin in sight, nor an inkling of that chemically engineered green hue. Rather, it's a simple condiment showcasing the bracing quality of fresh mint, made lively with the tang of vinegar and mellowed by a little bit of sugar. This mint sauce is fleet-of-foot, capable of cutting through the richness of lamb with just the right mix of acid, fragrance, and sweetness.

The recipe I've come to favor (in fact, I made it on Sunday) comes from one of my favorite resources for oldies-but-goodies: The Fannie Farmer Cookbook. I've tinkered with their recipe a bit over the years, substituting sherry vinegar for white vinegar, using demerara sugar instead of granulated sugar, and amping up the amount of the mint. I also add a pinch of salt to really bring out all of the complementary flavors. But because this recipe is so easy and quick, you can substitute whatever you'd like and adjust the ratios to your personal preference. Give it a shot the next time you decide to make lamb—I promise that you'll be glad you did. —Merrill Stubbs

Ingredients
  • 1/2 cup sherry vinegar or apple cider vinegar
  • 1/4 cup demerara (raw) sugar
  • 2/3 cup chopped fresh mint
  • 1 pinch kosher salt
In This Recipe
Directions
  1. In a medium saucepan over medium-high heat, bring the vinegar and sugar to a boil, stirring occasionally to dissolve the sugar. Boil for 1 minute, then remove from the heat. Stir in the mint and salt. Let the sauce sit for about 30 minutes, until it comes to room temperature. Serve with a leg of lamb or rack of lamb.

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1 Review

rhshaw January 15, 2020
This was really good and I will definitely make it again! I added some sautéed garlic because it goes well with lamb and my family loves it.