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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