Mint Sauce

Ingredients

• 40 g fresh mint leaves
• 2 tbsp caster sugar
• 3 tbsp boiling water
• 5 tbsp malt or white wine vinegar
• 0.25 tsp salt

Steps

1. 1
   Strip the mint leaves from the stalks and chop them finely with a very sharp knife. A blunt blade bruises them black.
2. 2
   Put the chopped mint in a bowl with the sugar and salt.
3. 3
   Pour over the boiling water and stir until the sugar dissolves. The hot water sets the green colour and draws out the mint oils.
4. 4
   Leave to infuse for 10 minutes.
5. 5
   Stir in the vinegar and taste — it should be sharp enough to make you blink, since it is cutting through fatty lamb.
6. 6
   Rest at least 30 minutes before serving. It keeps a week in the fridge, though the colour dulls.