This sharp sauce, prepared by simmering fresh mint with vinegar and sugar and then letting it rest, is the traditional accompaniment to lamb in English cuisine. With its sour-sweet balance, it noticeably lightens fatty meat dishes.
Mix the hot water with sugar and salt, stirring several times until the sugar completely dissolves.
Add the apple cider vinegar and mix, then stir in the finely chopped mint.
Let the sauce rest at room temperature for at least 30 minutes; serve alongside lamb.
Allergen: this sauce does not contain common allergens in its basic form. Important: mincing the mint as finely as possible gives the sauce a smooth texture; roughly chopped mint leaves the sauce uneven. Note: prepare the sauce at least 30 minutes before serving, a resting period is needed for the flavors to meld.
Adding a pinch of salt while boiling the vinegar balances the mint against the vinegar's sharpness and gives a result closer to the classic English recipe's taste.
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