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Mint Sauce
  • 1/2 cup fresh mint leaves
  • 3 Tbsps sugar
  • 2/3 cup vinegar
Wash the mint well before stripping the leaves from the stalks. Dry through and through. Chop finely. Add the vinegar and sugar. Let the sauce stand until the sugar is dissolved. Serve with roast lamb.
Submitted by Tess M Jul 27, 2009
15 min 30 min 45 min
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