WITH grilling season heating up fast and furious, throwing fresh herbs into the mix makes all the difference to meat, fish or vegetable dishes. We enjoy making the change from frying/baking our lamb to putting it on a searing grill. Adding a bracing mint sauce, with mint freshly picked from our garden, adds a terrific jolt of flavor to the lamb. Here’s an easy-to-make recipe that works beautifully any time of year.
Makes about 1/2 cup
2 tbsp white, finely ground sugar
3 tbsp fresh mint leaves, young shoots only, washed and dried
1 tbsp boiling water
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
Preparation Sprinkle the sugar over the mint leaves to bring out their flavour. Then finely chop the shoots. Put the mint-sugar mixture in a bowl; add boiling water and stir until the sugar is dissolved. Allow to cool a little, then add the vinegar(s), cover and refrigerate. Serve the sauce cold with lamb. Enjoy!