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Mint Sauce for Young Lamb
Take a few springs of fresh mint, wash well, and chop fine. A good way to chop mint and parsley fine is to keep a pair of good-sized scissors for the purpose. It is easier and quicker than chopping. By gathering the leaves in closely with one hand it is easy to clip the leaves in bits. Put the mint in the sauce-boat, add 4 tablespoonfuls of wine vinegar, 1 of sugar, and 4 tablespoonfuls of cold water. It should be made an hour or two before serving.
An uncooked table sauce that takes five minutes and needs an hour of standing. The only real technique is getting the sugar dissolved before the mint goes in.
- Dissolve the sugar firstDissolving the sugar -- The recipe puts the mint in the boat first and pours the vinegar, sugar and water over it. If you prefer, stir the tablespoon of sugar into the vinegar and water until dissolved before adding the mint, so it does not settle undissolved in the bottom of the boat.
- QuantitiesFour tablespoons vinegar, four of water and one of sugar gives about half a cup — enough for four to six servings alongside a leg or rack of lamb. Scale up freely; the proportions hold.
- How much mint"A few sprigs" is unmeasured; a small loose handful of leaves, chopped, is a reasonable reading. Spearmint suits lamb better than peppermint, which is more aggressive.
- Wine vinegarThe recipe specifies only wine vinegar; white or red will both serve. Cider vinegar works; distilled white vinegar is harsher and may want a little more sugar and water.
- The scissors trickStill the best method. Gather the leaves into a tight bunch in one hand and snip across them — mint bruises and blackens under a dull knife, and a food processor turns it to paste.
- Why it restsAn hour or two lets the vinegar draw out the mint oils; served immediately it tastes of sharp vinegar with leaves floating in it. Best made the same day, as the mint dulls in colour on long standing.
- ServingServe at room temperature in a small boat with a spoon, not poured over the meat. The sauce is meant to be taken a little at a time against each bite of fatty lamb.