Mint Sauce (Irish)

Some flavour combinations cannot be surpassed as they are simply sublime. One such combination is roast lamb served with mint sauce, usually as part of a traditional Sunday lunch. Mint is a pungent, refreshing herb. When used in a mint sauce, the brightness of the herb and sharpness of the vinegar are also particularly good at cutting through any of the lamb's fattiness. The succulent lamb, the striking freshness of mint, sweetness from sugar, and the bite of vinegar all come together on the plate to create what is considered a classic flavour combination.

10-12 mint leaves, julienned
1 Tbsp. sugar
1 tsp. sea salt
2 Tbsp. white wine vinegar

Combine the ingredients in a small bowl. Pour in ¼ cup (60 mL) of boiling water and stir until the sugar dissolves.

Serve in a small bowl or sauceboat with a spoon so that diners may stir the sauce before using.

Makes about ½ cup (120 mL).