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!