"In England, serving roast lamb without mint sauce—a simple composition of fresh mint, sugar, and vinegar–is widely considered an egregious offense to taste and tradition. The Romans introduced the plant to English soil, and, as the 16th-century English botanist John Gerard pointed out, 'The smell of mint does stir up the minde and the taste to a greedy desire of meat.' " —Megan Wetherall, from "Dinner Mint"(April 2000)
Enlarge Image Credit: Maxime IattoniMAKES 1¼ cups
INGREDIENTS2¼ cups mint leaves, finely chopped
1 tbsp. sugar
½ tsp. kosher salt
1 cup white vinegar
INSTRUCTIONSCombine mint, sugar, salt, and ¼ cup boiling water, and stir until sugar dissolves. Add vinegar, and cover; let sit for 1 hour to meld the flavors.
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