|
| | Mint Sauce
1 cup of sugar
1/2 cup of vinegar
2 tablespoons of finely chopped fresh mint leaves
Combine sugar and vinegar in a medium saucepan; bring to a boil. Cook over high heat 5 minutes, stirring occasionally. Remove from heat; add mint leaves. Cover and let stand 5 minutes. Serve sauce hot with roast lamb. Yield: about 3/4 cup.
|
|
