I always have mint growing in my garden and so it really is a doddle to make this mint sauce. It really is best made fresh and used the same day.
We were given 4 beautiful lamb chops which came from the Karoo. The Karoo is a desert region of South Africa where lamb are bred. They are supposed to be excellent as the lamb have to walk far and wide to forage for their food. Our friend Alex had been up there for a shooting of a movie and had come back with a freezer full of chops. Dave decided to light a braai (barbecue) and use one of the gifts I gave him for our wedding anniversary. I decided that if Dave was going to braai lamb, I was going to make mint sauce. In my mind, this is one of the easiest sauces to make – and nothing beats homemade in my opinion. It will keep, so when your garden mint is abundant do make some and then you will have it in your fridge for the long cold winter, when cooked lamb and mint sauce will go down a treat.
- 90 g fructose
- 50 mls water
- couple of turns of freshly ground black pepper
- 30 mls malt vinegar
- 50 g fresh mint leaves picked and finely chopped
- place the fructose and the water into a small saucepan
- place over a low temperature on the stove, and stir while the sugar dissolves
- increase to a medium temperature and then bring to the boil
- reduce the temperature and simmer for 3 minutes without stirring
- grind in the pepper, add the vinegar and stir in the mint
- remove from the stove, cover and leave for 10 minutes before serving