Make your own: Mint Sauce

by leah

For the Americans among my readers, Mint Sauce with Lamb is probably one of the only true Australian meals. I think it’s eaten in the UK as well, but with far less regional fervour.

Toss out any pre-conceived notions you have about mint sauce/jelly. It’s not artificial Alien green, it’s not wobbly. Mint sauce is sharp, watery, fresh minty condiment that pairs particularly well with roast lamb, but also with fresh peas and beans.

After this recipe you will never buy that odd shaped bottle of McCormicks Mint Sauce ever again.

Makes 1 cup

  • 3/4 cup cup mild, good quality red or white wine vinegar.
  • 3/4 cup or a decent handful fresh mint
  • 1 small shallot
  • 1/2 teaspoon table salt
  • 2 teaspoons raw sugar

Very finely chop the mint and the shallot.

Mix all ingredients together at least 1 hour before you intend to serve. Add a bit of water if it’s too piquant. Serve with any incarnation of lamb, or tipped over baby peas.