Growing up with my mom we ate a lot of lamb on Sundays. I asked my mom why that was and she told me it was my Dad’s favorite meal.
She would roast a leg of lamb with bone in on Sunday and we would eat it for 3 nights in a row in one form or another but always with some incredibly bright green mint jelly on the side.
My mom didn’t prepare a mint sauce like I’m suggesting you try here. It just wasn’t her style of cooking but it couldn’t be easier.
I’m not sure you could go to the supermarket and buy a bunch of fresh mint like you can today. I guess we could have grown some in our garden, but I remember the garden was reserved for beets, carrots, parsley, potatoes, & tomatoes.
This recipe for mint sauce comes from Barbara Kafka’s Roasting, A Simple Art and is the perfect accompaniment for my roast leg of lamb recipe. It can be used right away or made ahead of time and served later.
Mint Sauce for Lamb Recipe
- 1 bunch fresh mint about 4 ounces
- ⅓ cup boiling water
- 1 tablespoon sugar
- ⅓ cup cider vinegar
- ¼ teaspoon sea salt
- Wash the mint leave and pat dry. Remove the leaves from the stem and discard stems. Finely chop the leaves.
- Start boiling the water.
- Put the mint in a small container and add the water to it.
- Stir in the sugar and let stand until the water is cooled off enough to touch it. This should take about 15 minutes.
- Stir in the cider vinegar and sea salt.