Mint Sauce
NOTE: This
sauce has a refreshing mint flavor without the cloying sweetness of
mint jelly. The texture is much thinner than jelly, similar to
maple syrup. This sauce is remarkably easy to make and does not
require any bones since no stock is necessary. If making this
sauce, eliminate the rosemary from the lamb recipe and just rub the
meat with olive oil and salt and pepper and stud with garlic. Chop
the mint right before adding it to the sauce to preserve its fresh
flavor.
1 cup white wine vinegar
6 tablespoons sugar
1/4 cup minced fresh mint leaves
INSTRUCTIONS:
1. Heat vinegar and sugar in medium saucepan over medium heat. Bring to boil and simmer until slightly syrupy, 8 to 10 minutes. (Liquid should be reduced to about 1/2 cup.)
2. Remove pan from heat, let cool for 5 minutes, and stir in mint. Pour sauce into bowl and cover with plastic wrap. Set aside for at least 1 hour. (Sauce can be set aside for one day.) Serve at room temperature with lamb.