Sweet, tangy, fresh-tasting and simple to prepare. This homemade mint sauce makes a great accompaniment for roast lamb!
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
- 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. - Add malt vinegar and sugar to a small bowl, stir together to dissolve the sugar, then add in the mint.
- 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.
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
Simple Butter Pepper Carrots
Cheats Cauliflower Cheese
Easy Green Beans with Garlic and Parmesan
Watch how to make it:
Homemade Mint Sauce
Ingredients
- 1 large bunch of fresh mint - (about 30g/1oz or a packed cup or leaves)
- 1 cup (240ml) boiling water
- 2 tsp sugar - (caster/superfine is best)
- 2 tbsp malt vinegar
- 1 pinch of salt
INSTRUCTIONS
- Finely chop the mint leaves, discarding the stalks.
- Place in a bowl and cover with the boiling water. Leave to steep for a few minutes, then drain over a sieve.
- 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.
- Stir together and leave for 20-30 minutes – to allow the flavour to develop. Then serve.
Video
✎ Notes
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).
Nutrition
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[email protected] says
My mom used this recipe that she brought from England from her mom
Sandra says
This was dreadful. It is not an authentic English mint sauce. It never did infuse well and I think that was due to the ratios being off. Also, the castor sugar did not add any sweet note at all. The mint leaves are odd leaving them full also. They are stoggy. I'm a very experienced and talented cook, I just did not have a mint sauce recipe. I'm writing this not for feedback, but to warn others not to waste money and time. Sorry, but this recipe either needs to be scraped or revised.
Nicky Corbishley says
Hi Sandra, the mint leaves should be finely chopped - as per step 1 of the recipe. I think that was most likely the problem.
The sugar is to balance the flavour of the vinegar - not to make the recipe sweet.
I'm English (and live in England) - so I have to disagree with your comment that it isn't an authentic English mint sauce.
Toni Austin says
Love it. Simple and tasty.
Josephine Staddon says
The children in my family all made the mint sauce for the Sunday lamb roast. We started by picking the mint from the garden. Yes we did everything including chopping the leaves. Our parents knew we would be careful because if one was cut the other would nab the much loved job. Now I'm hungry. 79 years later I have no garden for mint!!!!
Delia Lee says
Wonderful! Easy to make, i’ll use your recipe for my Lamb chops Im serving for Christmas Eve family dinner. Thank you so much.
Selina Man says
Appetizing refreshing looking sauce!! Thank you for the clear directions & tips!!
I’m imaging that the sauce would be delightful with seafood tempura, Cajun style fried fish and meatballs as well!
Sharon Thompson says
Hi I have loads of mint growing in my garden .
If I make a load of it in glass jars how long will I keep for
Nicky Corbishley says
It should easily keep for 3-4 months - but it will lose its vibrant colour pretty quickly.
Eric Thorley says
Thank you, its lovely!!
Kay says
Just made this and it was very sweet, more like a candy cane than a condiment!
Added another tbsp of vinegar and it was still very sweet and had no tang at all.
Nicky Corbishley says
Hi Kay, Sorry to hear this didn't work out for you. I'd like to figure out what went wrong if possible.
Did you use malt vinegar? Or was it a different kind of vinegar?
Also was it just wanted to check you used level teaspoons of sugar (not tablespoons)?
Kay says
Hi Nicky. I used malt vinegar (Sarson's brand) and two small tsp of sugar weighing at 7g total.
It just tasted like mint imperials, my partner commented. And we both have a very sweet tooth!
Michael Jones says
so simple & beautiful condiment
Donald Barker says
In the ingredients, you specify "1 cup (120ml) boiling water". However, 1 cup is either 240 or 250 ml. Please elucidate?
Nicky Corbishley says
Thanks for catching that Donald. It's 240ml. I've update the recipe now.
Ahmid Rasheed says
i love u nicky pls marry me xxoxoxoxoxoxo
Eleanor says
Just made this to go with our roast lamb today, so easy thank you. So much nicer than shop bought.