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Celiac, Gluten-free

Roast Leg of Lamb with Fresh Mint Sauce

Fresh Mint Sauce

Ingredients

  • 1 cup (250 mL) fresh mint leaves, sliced
  • 2 tbsp (30 mL) shallots, minced
  • 2 tbsp (30 mL) sugar
  • ¼ cup (60 mL) white wine vinegar
  • 2 tbsp (30 mL) vegetable broth [Look for allergen-free, GF brands]
  • Salt and pepper

Method

  1. In a small bowl, combine all ingredients until sugar dissolves.
  2. Pour into serving bowl to accompany lamb.

 

Recipe by Simon Clarke

First published in Allergic Living magazine.
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