April 29, 2013 by dgarnett2013
Mint sauce: Ballymaloe Cookery Course by Darina Allen
- 5g finely chopped fresh mint
- 5g sugar
- 3-4 tabs boiling water
- 1 tab white wine vinegar or lemon juice
Put the sugar and freshly chopped mint into a bowl.
Add the boiling water and vinegar or lemon juice.
Allow to infuse for 5 – 10 mins before serving.
Eaten with spring lamb on a spring day.