This traditional British sauce for grilled lamb is made by crushing fresh mint with salt and mixing it with apple cider vinegar. It is rested before serving and has no added sweetener, helping balance the richness of grilled meat.
Use a mortar and pestle or the flat side of a knife to crush the fresh mint leaves with the salt into a dark green paste.
Stir the hot water into the crushed mint, then slowly add the apple cider vinegar.
Let the mixture rest at room temperature for at least 45 minutes so the flavors can meld. Stir once before serving.
Do not skip crushing the mint with salt; this breaks down the leaves and helps them release their aroma into the apple cider vinegar more quickly. No major allergens are listed in this recipe.
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