Dominic Chapman's mint sauce recipe has the perfect balance of tang, minty freshness and sweetness. Have on hand for the next time you fancy cooking up some sumptuous roast lamb.
To begin, pick the mint leaves and reserve the stalks. Blanch the mint leaves for a few seconds in boiling water, then refresh in ice water to stop the cooking process. Drain and squeeze out any excess moisture before finely chopping
Add the sugar, water, vinegar and mint stalks to a pan and bring to the boil, seasoning with a pinch of salt. Once boiling, remove from the heat and leave to cool
