Prep 5 mins
Cook 5 mins
A great Kiwi recipe from New Zealand, made for lamb of course!
- Put mint into a jug. Cover with boiling water and add sugar and vinegar. Add salt to taste.
- Makes 1/2 cup.
I had just bought a large bunch of mint this morning and was looking for a sauce to make with it for lamb. This was quick, easy, and pretty good. I served this over Herb-Crusted Rack of Lamb. Made for my teammate on the Epicurean Queens, ZWT5: Family Picks.
This is exactally Mum's old recipe and one that both my grandmother made. Out of the good old Edmonds cookbook. Thanks for posting Sharon!