Nothing goes better with English Spring Lamb than Mint Sauce and it is best made from the new growth of Mint from the garden.  Interestingly there are many different varieties of mint but the common garden type is best.

Wash and pat dry several sprigs of mint.  Remove the leaves and place them in a liquidiser.  Add a little boiling water, one or two tsp of sugar to taste and spin at high speed until the mint is finely chopped.  All a little malt vinegar and spin again.  

Pour into a small bowl or jug and add more malt vinegar if desired.

This can be frozen so that you have fresh mint sauce all year round to accompany the New Zealand lamb.

Reading my mother's war-time recipe book I found a way of preserving the mint in golden syrup.  Clearly golden syrup is used to preserve the mint.

Two thirds fill a jam jar with golden syrup and add sufficient chopped mint to fill the jam jar.  Mix well and seal tightly with the lid.  Store until required.

To serve take the required amount of mint syrup and mix with vinegar.   Serve as mint sauce.

Page last updated 1 February 2001