Name Mint sauce


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* 4 x 15ml spoons (4 tablespoons) mint leaves, chopped finely
* 2 x 5ml spoons (2 teaspoons) sugar
* 2 x 15ml spoons (2 tablespoons) boiling water
* 150ml (1/4 pint) vinegar

1. Choose young mint, wash and shake as dry as possible.
2. Put into a small bowl and stir in sugar and boiling water.
3. Add vinegar and extra sugar, if liked, stirring until dissolved.
Serve with roast lamb.

Serves: 4
Preparation time: 10 mins

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