When it comes to a roast lamb, not including mint sauce, is unacceptable. The recipe wouldn’t be the same without a minty accompaniment. The fresh and tangy sauce adds an extra flavor to the beautiful roast dinner. Moreover, adding it as a side to a roast lamb is a British thing. We know of mint jelly, but the green sauce is incredibly popular too. Besides, lamb is very flavorful meat, and pairing this yummy sauce does a beautiful job by complementing the flavors perfectly. Here is our complete guide on making the homemade mint sauce – easy and quick to prepare with only a few ingredients. Let us know how! [1]

What is Mint Sauce?

Mint sauce is a tangy and delicious sauce made from fresh mint leaves. It was originally served with roast lamb to omit the “meatiness,” and the pair have stuck together ever since. It is a British custom, and serving the lamb without the green sauce is considered a let-down. Since mint is a refreshing and pungent herb, its brightness and vinegar’s sharpness cut through the lamb’s fattiness. The tender lamb, the freshness of the mint, sweetness of sugar, and pinch of vinegar, come together to create an uber-cool fusion bursting with classic British flavors.

Mint sauce is made from finely chopped peppermint soaked in vinegar.

How to Make Mint Sauce?

For your roast lamb recipe or Perfect Roast Chicken Recipe, this sauce ticks all the boxes. It is quite manageable to make with ingredients such as fresh mint leaves, vinegar, and sugar. As an alternative, you can go for lemon juice instead of vinegar and add a little bit of olive oil for a rich and creamy texture.

Refreshing & Tangy Mint Sauce Recipe

Enjoy your roast lamb dinner with this amazing mint sauce and let its freshness keep wanting you for more!

Course: Condiment, Sauce

Appliance: Saucepan, Mason Jar, Small bowl

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2

Ingredients

• 1/2 cup mint leaves finely chopped
• 1/2 cup malt vinegar
• 1 tbsp castor sugar
• 1/2 tsp salt
• 5 tbsp boiling water

Instructions

• Gather all the ingredients. Chop the mint leaves roughly into fine pieces. 

• Place the chopped leaves into a jug, sprinkle some sugar, and pour over the boiling water. Stir it, cover with food wrap, and keep it aside to cool.

• Once it is cool, stir the vinegar and taste the sauce. If it tastes too strong, add little water to dilute it. If not, then add more mint. Cover again and keep it aside to rest for an hour at least. The mint flavor seeps in well into the sugar-vinegar as it sets.

• Use the mint sauce as per your liking with your favorite roast meat or salads.

Notes

• If you have garden mint, check the leaves to ensure no insects or ladybugs are hidden beneath. 
• The mint sauce remains fresh in the refrigerator for a couple of weeks if decanted into a screw-top jar.
• You can pair the mint sauce with lamb chops, shanks, cutlets, or add a spoonful to an Irish stew.
• The best mint for mint sauce is a common garden mint. Avoid choosing spearmint or chocolate mint.
• The ideal vinegar for a mint sauce recipe is white wine vinegar. All flavored vinegar should be avoided. It is advisable not to use malt or dark kinds of vinegar because of its strong taste.