Mint sauce recipe

Just three ingredients is all you need to make the freshest, best tasting mint sauce to smother your roast lamb with for that extra layer of flavour. This sauce is so quick and easy to make, you’ll wonder why you ever bothered with the bottled version.

How to make mint sauce: key tips

Mint sauce was designed so that the mint and vinegar would cut through the fattiness of a roast lamb. The finer you chop the mint, the better the texture of your sauce will be and the more flavour you will stir up. However, don’t use a food processor or the mint will turn to mush.

Spoon your mint sauce into sterilised jars. Choose pretty jars and you can place them on the dining table for people to serve themselves.

Key ingredients in this mint sauce recipe

Fresh mint is the obvious star of this dish. You only need the leaves, so remove them from the stalks. You’ll need about 1 bunch of mint to get ½ cup leaves.

Malt vinegar is mild and sweet, and I think the best type of vinegar to use for this sauce (see notes), but the result will be a little darker than if you were to use a white vinegar, for example.

Opt for caster sugar for this recipe, so that it dissolves more easily in the liquid.

You have the sauce, now you need the lamb! Here are our best roast lamb recipes, This lamb shoulder recipe would also make a standout Sunday roast.

This recipe was originally submitted by vicki59, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.