Mint Sauce For Lamb

5 from 27 reviews

This easy homemade mint sauce for lamb is a classic British condiment that will take your roast lamb to the next level! Made with fresh ingredients, this recipe is quick to prepare and brings an incredible pop of flavor to any meal, pairing beautifully with any of your favorite roasted meats. Plus, it only uses 3 ingredients and takes just a couple of minutes of prep work.

This recipe will yield about 4 servings of fresh mint sauce, depending on how much you like to serve with your roasted meats. For more great flavors for lamb, make my lamb rub or lamb marinade recipe.

Prep Time5

Cook Time0

Resting Time1

Total Time1 5

Course: Condiments, Sauces

Cuisine: British, English

Servings: servings

Calories: 21kcal

Author: Angela Latimer

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)

US Customary - Metric

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

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