“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)
- 2 1⁄4 cups mint leaves, finely chopped
- 1 tbsp. sugar
- 1⁄2 tsp. kosher salt
- 1 cup white vinegar
- Combine mint, sugar, salt, and 1⁄4 cup boiling water, and stir until sugar dissolves. Add vinegar, and cover; let sit for 1 hour to meld the flavors.