Fresh Mint Sauce
- 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
- In a small bowl, combine all ingredients until sugar dissolves.
- Pour into serving bowl to accompany lamb.
Recipe by Simon Clarke
First published in Allergic Living magazine.
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