Sweet, tangy, fresh-tasting and simple to prepare. This homemade mint sauce makes a great accompaniment for roast lamb!Mint sauce in a small dish with a spoon in the sauce

Roast lamb just wouldn’t be the same without mint sauce. Fresh and tangy it really adds an extra layer of flavour to that roast dinner.
Mint sauce as an accompaniment to lamb is a very British thing. We do have mint jelly too, but mint sauce is way more popular.
Lamb used to be a lot more fatty than it is nowadays, and the sharp taste of the mint and vinegar helped to cut through that fattiness.
Lamb is a lot more lean these days, but it is still one of the fattier roasting joints, and even though lamb is a very flavourful meat, the mint sauce does a fantastic job of complimenting those flavours.

It’s really quick to prepare with just a few simple ingredients.

What do we need?

  • Mint leaves – you can use ready-cut leaves from the supermarket, or grow pick them yourself. You’ll need more than you think, as the leaves wilt down a lot.
  • Vinegar – I always use malt vinegar for mint sauce as it’s got a milder, sweet taste. However you can use white wine or cider vinegar if you prefer.
  • Sugar – go for a fine sugar so it will dissolve easily in the vinegar.

Steps to prepare mint sauce

Full ingredients and recipe in the recipe card below

  1. Strip the mint leaves off the stalks and finely chop the leaves using a sharp knife.
    Steep the leaves in a little boiling water for a few minutes, then drain.
  2. Add malt vinegar and sugar to a small bowl, stir together to dissolve the sugar, then add in the mint.
  3. Add a pinch of salt and stir together, then let it sit for 20 minutes or so – to allow the flavour to develop. Then serve.

Why do I need to steep the mint leaves in water?

This helps to release the flavour and scent of the mint leaves, whilst also softening them, so you’re not having to chew your way through the mint sauce.

Mint sauce in a small dish on a wooden board with a spoon next to it

Why not chop the mint in a blender?

It’s very easy to over-chop the leaves in a blender – and you’ll end up with a pile of mint mush. You’ve got much more control with a knife. It only takes a couple of minutes to chop them finely enough for the sauce.

What to serve with your mint sauce

Make it part of a lamb roast dinner with:

Roast leg of lamb, roast shoulder of lamb or rack of lamb

Creamy Dauphinoise Potatoes

Simple Butter Pepper Carrots

Cheats Cauliflower Cheese

Easy Green Beans with Garlic and Parmesan

Watch how to make it:

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4.92 from 12 votes

Homemade Mint Sauce

Sweet, tangy, fresh-tasting and simple to prepare. This homemade mint sauce makes a great accompaniment for roast lamb!
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 28 minutes
Servings: 4
Course: Sauces, side dish
Cuisine: British


  • 1 large bunch of fresh mint (about 30g/ 1 oz or a packed cup or leaves)
  • 240 ml (1 cup) boiling water
  • 2 tsp sugar (caster/superfine is best)
  • 2 tbsp malt vinegar
  • pinch salt


  • Finely chop the mint leaves, discarding the stalks.
    1 large bunch of fresh mint
  • Place in a bowl and cover with the boiling water. Leave to steep for a few minutes, then drain over a sieve.
    240 ml (1 cup) boiling water
  • Give the leaves a rinse with cold water whilst still in the sieve (to stop the cooking process) and place in a small serving bowl with the sugar, vinegar, and salt.
    2 tsp sugar, 2 tbsp malt vinegar, pinch salt
  • Stir together and leave for 20-30 minutes – to allow the flavour to develop. Then serve.


YouTube video


Can I make it ahead?

Yes, you can ahead (store in a covered jar in the refrigerator)- BUT - the mint will lose its vibrancy. The vibrant colour of the mint only lasts an hour or two after mixing with the vinegar. At this point the mint becomes a duller green - more associated with shop-bought sauces.
I usually make mine a couple of hours ahead as the flavour develop more if left longer.

How long will it last in the fridge?

I usually cover mine and keep in the fridge for 2-3 days, but it can keep for 2-3 months so long as the leaves are covered in the liquid and the sauce is stored in a sterilised, sealed jar in the fridge.

Nutritional information is per serving (this recipe serves 4).


Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 43mg | Fiber: 1g | Sugar: 2g | Vitamin A: 319IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. No idea why you discard the water when you have cooked the mint.
    Down the drain goes half the mint flavour –
    – chop up the mint ( not too fine ), put in a jug, just cover with boiling water, add sugar ( brown is best ) & vinegar ( malt or white is fine ) to taste.
    Store in a jar with a lid ( old jam jar ) – keeps in the firdge for at least 6 months.