thefoodieshandbook.co.uk
30g bunch of Mint,
pinch Salt
4-6 tbsp Boiling Water
4 tbsp White Wine Vinegar
1 level tbsp Caster Sugar
Strip off the mint leaves, sprinkle with salt and chop finely.
Place into a jug, add the sugar and pour over the boiling water, stir and leave to cool.
Stir in the vinegar and taste.
Add more water or vinegar and adjust seasoning to suit your taste.
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bakedcottonstar 
Pingback: Slow Roast Leg of Lamb | bakedcottonstar
first heard mint sauce in the movie 3 idiots
It goes perfectly with lamb – https://bakedcottonstar.com/2012/03/12/slow-roast-leg-of-lamb/
mmmm, I wonder if this would make a nice glaze.
That sounds delicious!
Funny you should do a post on mint sauce – I was looking at some young lambs today out on the Levels … and mint sauce … some roast potatoes – of course I like animals! FATman
Mmmm I had roast lamb on Sunday…yummy…Baaaa ;o)