Return to listing

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.

 
 

This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.

Method

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
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Christmas Cakes
19 Oct 2014 20:15
Coffee Break Speedbird
20 Oct 2014 07:49
Food and travel Christmas escape.
19 Oct 2014 13:03
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Wigan
20 Oct 2014 04:48
Books video
18 Oct 2014 18:17
Equipment Griddle Pan Care
20 Oct 2014 09:15
Gardening What's happening in your garden?
16 Oct 2014 23:27
 
NetObserver
CMS solutions by REDtechnology.com