Spring Sauce for Lamb
I always part company with mint sauce if it's made with malt vinegar which completely overpowers the flavour of the lamb, but the following sauce - which my grandmother always served with lamb - is made with wine vinegar diluted with an equal quantity of water, so it's much milder.
|2 tablespoons fresh chopped mint|
|2 spring onions, very finely chopped|
|2 lettuce leaves, finely shredded and chopped|
|3 tablespoons wine vinegar|
|Need help with conversions?|
This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.
Simply combine all the above ingredients with 3 tablespoons cold water and place in a sauce boat for everyone to help themselves.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Win a Panasonic breadmaker and a supply of Carr's flour
Hot Citrus Pudding
09 Mar 2014 18:19
|Cookery School Webchat with Delia||
09 Mar 2014 09:53
mini i pad
09 Mar 2014 14:35
|Food and travel||
03 Feb 2014 19:58
09 Mar 2014 14:49
|Can Anyone Help?||
09 Mar 2014 20:59
20 Feb 2014 13:40
09 Mar 2014 16:36
28 Feb 2014 18:49