Fresh Mint Sauce For Lamb
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If you’ve only had lamb with mint jelly, you’re missing out. This classic mint sauce for lamb is just a few simple ingredients, and takes just minutes to make. Roast lamb is a perfect holiday meal or special occasion meal, and this mint sauce is the ideal complement. It’s also delicious with lamb chops or rack of lamb.
American mint jelly is loaded with artificial colors and flavors. It’s cloyingly sweet and electric green. This English mint sauce has just the right amount of acidity, is slightly sweet, and simply made using fresh mint, malt vinegar, and very little sugar. This easy mint sauce recipe was originally published March, 2014. The recipe comes from the old Time/Life Series, Foods of the World, The Cooking of the British Isles.
Ingredients for mint sauce
If you’re looking for a good alternative to mint jelly for leg of lamb, this mint sauce is it. Forget the bright green color of mint jelly. Since this recipe is made with fresh mint, and zero added color, it will resemble an au jus.
- 1/2 cup water
- 2-4 Tablespoons sugar
- 1 bunch of mint, 1/2 cup, finely chopped and packed
- 1 cup malt vinegar (red wine vinegar or apple cider vinegar won’t give the same flavor)
- pinch of kosher salt
How to make fresh mint sauce for lamb
If you are sugar sensitive, you can certainly substitute your favorite alternative sweetener.
- Combine water and sugar in a small saucepan and bring to a boil, stirring just until the sugar dissolves completely.
- Remove pan from heat and stir in the mint leaves and vinegar. Taste and add more sugar if you prefer a sweeter sauce.
- Set aside at room temperature for 2-3 hours.
- Store any extra sauce in a jar for up to 2-3 days.
Adjust the flavor (sweetness) by adding a bit more sugar if necessary. Serve the lamb mint sauce on the side and ditch the mint jelly!
What to serve with mint sauce
Mint sauce is a great accompaniment to Roast Leg of Lamb or Rack of Lamb. But why not Roast Beef as well!
Looking for side dishes to serve with a roast dinner?
Julienne of Vegetables is a beautiful and tasty side dish for spring.
Roasted Delicata Squash or Harvest Squash would be a perfect for an autumn dinner.
For winter, try Braised Purple Cabbage or Roast Brussels Sprouts with garlic, red pepper and parmesan.
Fresh Mint Sauce
Ingredients
Mint Sauce:
- 1/2 cup water
- 2-4 Tablespoons sugar
- 1/2 cup fresh mint leaves, finely chopped and packed
- 1 cup malt vinegar (wine or cider vinegar won’t give the same flavor)
- pinch of kosher salt
Instructions
Fresh Mint Sauce:
- Combine water and sugar in a small saucepan and bring to a boil, stirring just until the sugar dissolves completely.
- Remove pan from heat and stir in the mint leaves and vinegar. Taste and add more sugar if you prefer a sweeter sauce.
- Set aside at room temperature for 2-3 hours.
Lamb is a must-have dish on Easter day for us, I’ve never tried it with mint sauce though. Would love to give it a try :). Thanks for sharing this at my Facebook Milestone Link Party :)!
If you’ve ever had mint jelly…this is nothing like it…it’s a little tangy and a little sweet!
Love this recipe! So much flavor and it’s way easier than you might think!
Right? I think a lot of people are afraid that they’ll over-cook it?
G’day! Who doesn’t love lamb and mint sauce! YUM Nancy!
Cheers! Joanne
I didn’t know that Australian products had such great laws over what they self for consumption. I wish the US would get on the bandwagon! This lamb is amazing, and perfect for Easter!
Yes, that was so impressive! I wish US companies had the same standards!
That’s so fascinating about how great the process is for raising grass-fed in Australia. And I have to give fresh mint sauce a try. I’ve never been a fan of mint jelly, but I do love the flavor it adds!
I love how respectful of the animals they are. I find mint jelly cloying sweet. This mint sauce is more tart and slightly sweet.
I’ve had Australian lamb and agree. I simply won’t bother with lamb that has a lamb-y flavour, and I’ve never had it with Australian lamb.
Your leg of lamb looks perfect, and the simple preparation makes it all the more appealing to me! Delicious!
I was impressed with how ethically they raise their animals.
This looks like lamb perfection! I know exactly what’s going on my table this Easter Sunday 🙂
Thank you!
Thank you for this recipe – it will be perfect for easter! I usually don’t make mint sauce for my lamb but I have been wanting to try it – will try your version now!
This mint sauce is far less cloying than American mint jelly.
Outstanding recipe. Love lamb will make this for dure
thank you! It’s my favorite meat!
What a fabulous lamb presentation. I love lamb and your fresh mint sauce is the perfect accompaniment..
A beautiful lamb recipe, and I’m intrigued by the minted sauce. I’ve never ever even tried the mint jelly that’s traditionally served with lamb. I just never “got” it. But I love what you’ve done. When in Australia I enjoyed lamb, as well as in New Zealand. What a treat.
I don’t like mint jelly because it’s so sweet. This mint sauce is slightly sweet and tart and a traditional accompaniment in England.
Cynthia, this looks absolutely delicious! My mom served both a mint sauce and mint jelly with lamb. I loved both! Happy Easter! 🙂
Your lamb looks perfectly cooked. The next time I cook a leg of lamb, I’ll use your high heat then lowering method.
Thank you! It works very well. But I think using a thermometer is key too!
this looks juicy and tasty indeed….thank you for sharing.
I was raised in England and frequently ate leg of lamb. My mother never did any of that.
never did any of what? The roasting method? I went to culinary school and also lived in England. I cooked in several places in London.
Didn’t you mean “remove from the fridge an hour before roasting”?