Mint
sauce by Chef Raghu
50gms
Fresh mint
30ml Vinegar
100ml
Water
20ml Lemon
juice
100ml
Water
30gms
Sugar
Salt
to taste
Snip
enough fresh mint to make half cup using kitchen shears. Add mint to saucepan
along with vinegar water simmer until liquid is reduced one half strain. Add
lemon juice the half cup water, sugar, salt, blend using mix stir chill. Just
before serving add remaining cup mint. Serve with cold roast lamb
