As Easter is on the horizon and mint is in season at the moment, why not whip up some mint sauce for a fresh, home made addition to your lamb this Easter?
Fresh mint leaves
2tbs apple cider vinegar
2 tbsp sugar
60 ml boiling water
You can get locally made apple cider vinegar from many of the region’s cider producers and mint leaves can be found at local shops.
Chop the mint leaves and add four tbsp of the chopped leaves to a small bowl. Boil 60 ml boiling water and add this to the boil with the apple cider vinegar and sugar. Mix together until the sugar has dissolved and add a pinch of salt and pepper to taste. Cover and allow to sit for 20 minutes then serve immediately with lamb.