“A Culinary Guide to Herbs, Spices and Flavourings”
by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson
4 tablespoons finely chopped fresh mint
1 teaspoon sugar
2 tablespoons lemon juice
1 tablespoon white wine vinegar
4 tablespoons boiling water
Preparation time: 10 minutes plus cooling
- Put the mint and sugar in a mortar and pound with a pestle until thoroughly blended, or process briefly in a food processor or electric blender.
- Add the lemon juice, vinegar and finally boiling water. Stir well to mix, then set aside for 30 minutes to cool. Serve with roast lamb.