Serve this mint sauce with the lamb cutlets with potato rosti recipe.
- Combine the vinegar, sugar and water in a small saucepan and bring to the boil over medium heat.
- Add the mint. Taste and season with salt and pepper.
Mint sauce
- 125ml malt vinegar
- 2 tbsp brown sugar
- 1 tbsp water
- 1 cup firmly packed fresh mint leaves, finely chopped
- Salt & freshly ground black pepper
- Category
- Vegetarian
- Posted by
- Gomer
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