Roast lamb isn't complete without a healthy dollop of mint sauce. And once you try home-made, there's no going back.


  • 2 large bunch fresh mint

  • 250g/9oz caster sugar

  • 175ml/6fl oz cider vinegar

  • 50ml/2 fl oz water

  • Salt and pepper


  • 1.

    Blitz the mint in a food processor. Set to one side.

  • 2.

    Put sugar, vinegar and water on the heat till clear. Allow to cool. Fold in the mint and season with powdered salt and white pepper.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 257kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 0g
  • Carbohydrate 64g
  • Sugar 62g
  • Sodium 296mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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