Traditional Mint Sauce

Posted on 23 August 2010

Last week when the hubby and I were eating our lamb chops right before I began to grill them I decided something was missing from the meal. We were having Homity Pie, asparagus and these beautiful boneless lamb loin chops but I wanted some sort of sauce or gravy on the plate. Without wanting to open a bottle of wine for just a splash to make gravy I decided to make mint sauce.

Mint sauce is the traditional sauce eaten with lamb in England. Having grown up with it I am unused to seeing roast lamb without either a mint sauce or a redcurrant jelly (which is my favorite condiment!) on the table. While it is slightly tricky to make redcurrant jelly out here in the US, due to the lack of any available red currants, a simple mint sauce is more than easy to make at home.

Traditional Mint Sauce, makes 1/4 cup enough for 4 lamb chops
1/4 cup finely chopped fresh mint
3 tbsp sugar
4 tbsp boiling water
1 1/2 tbsp white vinegar or white wine vinegar

1. Add the sugar to the mint in a small bowl. Stir together until the mint is coated with sugar. Leave for 3-5 minutes.
Add boiling water and vinegar to the mint. Leave for 5-10 minutes, until the mint has infused the water.

2. Serve with roast or grilled lamb.

2 responses to Traditional Mint Sauce

  • fooddreamer says:

    I grew up (in Canada) eating lamb with mint sauce or mint jelly. I prefer the sauce. Thanks for the recipe, it would be great to make my own the next time I make lamb chops!

  • Vienna says:

    I’ve always been more partial to the mint sauce too! It tastes so much fresher than mint jelly and there’s nothing quite like homemade condiments. I want to do some bread sauce when the weather gets a little colder. Did you have that in Canada as well?

    Thank you so much for commenting and reading Tiny Test Kitchen!

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