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|
|Oven temperatures and Conversions|
|Click here for information|
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.
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