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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.
Serves 6
Ingredients
2 tablespoons fresh chopped mint
2 spring onions, very finely chopped
2 lettuce leaves, finely shredded and chopped
3 tablespoons wine vinegar
Simply combine all the above ingredients with 3 tablespoons cold water and place in a sauce boat for everyone to help themselves.
This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.
