Remember mint sauce? I wouldn’t be surprised if you don’t. I’d all but forgotten about it myself, until last week when the Mr brought home half a slow-cooked lamb shoulder as a souvenir from a night out.
While I was reheating it for dinner the next evening, watching fat pooling in the roasting dish and feeling too tired to make hummus, I remembered the ultimate in traditional accompaniments. Five minutes later…
Asian Mint Sauce
Let’s be clear, this is a mint sauce with vaguely Asian ingredients, not a sauce of Asian mint (though I’m sure that would be nice, and if you have some growing, adding it would be a good experiment).
2 Tbsp grated palm sugar, or brown sugar
1/2 cup rice vinegar
a good pinch of flaky sea salt
about 40 fresh mint leaves, shredded
Put the sugar, vinegar and salt in a small pot. Bring it to the boil, stirring to dissolve the sugar and salt. Remove from the heat and add the mint. Stir and leave to cool, then transfer to a lidded glass jar. Store in the fridge and use liberally on appropriated roast lamb, among other things.
Given the weirdness of our weather – nearly May and it’s still t-shirt weather in most parts of New Zealand, while it’s sleeting in the northern hemisphere – it seems this fits the bill for Lavender and Lovage’s Cooking With Herbs blogging challenge for April, which focuses on herbs for spring and Easter.