Mint sauce for lamb is an easy-to-make fresh British condiment that will bring your roast lamb to the next level! It also pairs beautifully with any of your favorite roasted meats. Plus, it only uses 3 ingredients and takes just a couple of minutes of prep work!
Homemade Mint Sauce Recipe
Mint sauce is a very easy condiment to prepare, but it makes a huge difference in your dishes! This British sauce was meant specifically for lamb, but it tastes great with any roasted meats!
The pungent, refreshing flavor of the mint combined with the sharpness of the vinegar creates a delicious mixture. It is perfect for pairing with lamb, which is why it is an iconic British combination!
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🥘 Mint Sauce Ingredients
Pick up some fresh mint at your local supermarket. You most likely already have the other ingredients!
- Mint - 1 cup of fresh mint that has been stripped from the stem.
- Sugar - 1 tablespoon of sugar.
- Water - 3 tablespoons of boiling water.
- White Wine Vinegar - 2 tablespoons of white wine vinegar (or apple cider vinegar).
- Salt & Pepper (optional) - Adjusted to taste.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Mint Sauce
This mint sauce is super simple and straightforward. Make sure you have a knife and cutting board as well as a wooden spoon or a muddler.
This recipe will give you 4 servings of mint sauce, depending on how much you like to serve with your roasted meats!
- Rinse. Rinse and dry the 1 cup of fresh mint, then place it onto a cutting board. Sprinkle the 1 tablespoon of sugar on top.
- Chop. Using a sharp knife, finely chop up the mint.
- Add water. Transfer the mint and sugar mixture into a small mixing bowl. Then, add 3 tablespoons of boiling water and stir it together, using the handle of a wooden spoon to gently pound the mint (*see note).
- Marry the flavors. Next, add 2 tablespoons of white wine vinegar and mix it all together. Cover with plastic wrap and allow the sauce to sit at room temperature for one hour so that the flavors can fully blend.
- Serve. Season to taste with optional salt and pepper after the flavors have had a chance to 'marry' and before serving.
This British mint sauce is the perfect accompaniment to roasted boneless leg of lamb! It also tastes wonderful with any other roasted meats, like a roasted rack of pork! Enjoy!
💭 Angela's Tips & Recipe Notes
- You want your mint to be finely chopped, but don't use a food processor because it will puree the mint, giving you a mushy sauce.
- Pounding the mint helps to extract the flavor, so don't skip it!
- You can use a muddler (from a bar kit) to pound your mint as well.
- To store: You can store this mint sauce in a sealed jar in the fridge for 2-3 days, but the green color will lose its vibrancy after a few hours. It is best enjoyed immediately.
❓ Why Is Mint Sauce Served With Lamb?
Apparently, mint and lamb have a connection on a chemical level. Mint is loaded with branch-chain ketones, which are related to the BCFAs in lamb. This scientific connection shows that, in short, they taste good together.
❓ What Is The Best Mint For Mint Sauce?
There are a ton of different varieties of mint. However, for a classic mint sauce for lamb, you want your standard garden mint.
❓ What Is The Best Type Of Vinegar For Mint Sauce?
White wine vinegar is the best option for mint sauce, but apple cider vinegar would work as well. I would avoid any malt vinegar as they are much too strong and would overpower the sauce.
🍖 Enjoy Your Mint Sauce With These Dishes
- Roasted Leg of Lamb
- Roasted Lamb Shanks
- Grilled Lamb Steaks
- Pan Seared Lamb Chops
- Lamb Breast
- Venison Tenderloin Roast
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📋 Recipe
Mint Sauce For Lamb
Ingredients
- 1 cup fresh mint (stripped from the stem)
- 1 tablespoon sugar
- 3 tablespoon boiling water
- 2 tablespoon white wine vinegar (or apple cider vinegar)
- each, salt & pepper (optional, to taste)
Instructions
- Rinse and dry the fresh mint, then place it onto a cutting board. Sprinkle the sugar on top.1 cup fresh mint, 1 tablespoon sugar
- Using a sharp knife, finely chop up the mint.
- Transfer the mint and sugar mixture into a small mixing bowl. Then, add the boiling water and stir it together, using the handle of a wooden spoon to gently pound the mint (*see note).3 tablespoon boiling water
- Next, add the vinegar and mix it all together. Cover with plastic wrap and allow the sauce to sit at room temperature for one hour so that the flavors can fully blend.2 tablespoon white wine vinegar
- Season to taste with optional salt and pepper after the flavors have had a chance to 'marry' and before serving.each, salt & pepper
Equipment You May Need
Notes
- You want your mint to be finely chopped, but don't use a food processor because it will puree the mint, giving you a mushy sauce.
- Pounding the mint helps to extract the flavor, so don't skip it!
- You can use a muddler (from a bar kit) to pound your mint as well.
- To store: You can store this mint sauce in a sealed jar in the fridge for 2-3 days, but the green color will lose its vibrancy after a few hours. It is best enjoyed immediately.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Sylvie says
I love mint sauce with lamb. I have always bought the expensive kind. But I have mint growing in a pot outside my kitchen. I am going to try this today. This is the best recipe I have found.
Paz says
Buenísima natural y muy sana !!!…Los sabores muy sofisticados y agradables
"Great natural and very healthy !!!…Very sophisticated and pleasant flavors"
Angela @ BakeItWithLove.com says
¡Gracias! Me alegro de que hayas disfrutado de la receta.
"Thank you! Glad you enjoyed the recipe."