CLASSIC MINT SAUCE

Antony Worrall Thompson

Roast lamb isn't complete without a healthy dollop of mint sauce. And once you try home-made, there's no going back.

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HOW TO PREPARE

Once made, this will keep in the fridge for up to a month.

Serves 4. Cooking time is short.

2 large bunch fresh mint
250g/9oz caster sugar
175ml/6fl oz cider vinegar
50ml/2 fl oz water
Salt and pepper

Recipe continues

Blitz the mint in a food processor. Set to one side.

Put sugar, vinegar and water on the heat till clear. Allow to cool. Fold in the mint and season with powdered salt and white pepper.

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