With just 5 minutes prep, this mint sauce recipe is a game changer. It uses 4 simple ingredients and is as easy to make as it is tasty.
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COOK. STORE. SAVE.
Clever storage: How to make mint sauce to keep? Fresh mint sauce can be stored for up to 2 weeks, covered, in the fridge. You can also transfer it to a sterilised, sealed jar, and store it in the fridge for up to 2 months.
Mint sauce is a classic for a reason – fresh and aromatic, this herb-based sauce (made in 5 minutes!) adds just the right amount of flavour to meat-based dishes, especially lamb. It also works with many Middle Eastern-style meals, provides a palate cleanser and complements heavier dishes.
The key to creating a great mint sauce recipe is the use of fresh mint leaves. You can buy the herb in a bunch, as well as in punnets or even growing in a pot (a great addition to your kitchen windowsill). Choose mint with fresh, unblemished leaves and discard the stalks, keeping a couple of sprigs as a garnish, if desired.
There are many varieties of mint sold in Australia, but the most common ones used for cooking are spearmint and peppermint. Either will work well in mint sauce, but there is a slight variation in their tastes. It’s really up to your personal choice – try them both and choose your favourite!
To achieve the right consistency and balance of flavour in homemade mint sauce, you need to include the right type of vinegar. We have given the option of malt vinegar (the traditional favourite) or apple cider vinegar. The apple cider vinegar is slightly tangier, so you may need to adjust to your taste. Malt vinegar has a more robust flavour, which works well with stronger flavoured meats, such as lamb or beef, while apple cider vinegar can work well with pork, if you prefer.
The classic combination is mint sauce with lamb, but it also works with other meats, including beef, chicken and pork. Once you have followed the instructions for how to make mint sauce for lamb, serve on the side or drizzle over at the last minute. The green leaves of the sauce add extra colour, too! You can also swirl mint sauce through yoghurt for a tangy accompaniment.
Apart from lamb mint sauce, mint is such a refreshing herb and adds a zing to many drinks, including this delicious mint limeade. If you are keen to find another match with roast lamb, we love Curtis Stone’s spiced lamb leg with mint chutney and flatbreads for a richly spiced option. You could also try this refreshing cherry and watermelon salad with lime and mint syrup for a summer-friendly side dish that will complement a roast and use any leftover mint leaves.