Mint Sauce (English)

In England, serving roast lamb without mint sauce - a simple composition of fresh mint, sugar and vinegar - is widely considered an egregious offense to taste and tradition. The Romans introduced the plant to English soil, and, as the 16th-century English botanist John Gerard pointed out, 'The smell of mint does stir up the minde and the taste to a greedy desire of meat.' Fresh mint sauce is the traditional sauce to serve as an accompaniment to roast lamb dishes.

2¼ cups mint leaves, finely chopped
1 Tbsp. sugar
½ tsp. kosher salt
1 cup white vinegar

Combine mint, sugar, salt, and ¼ cup boiling water and stir until sugar dissolves.

Add vinegar and cover; let sit for 1 hour to allow the flavours to meld.

Makes 1¼ cups.