(Recipe from this post)
The mint in my garden is growing rampant so I thought I’d give homemade mint sauce a go to accompany the lamb cutlets I made for Christmas lunch. I was thrilled with the result, it resembles that amazing mint sauce you get with tandoori chicken at a good Indian restaurant. Definitely giving this recipe another go. The only downside is that one recipe only yields a tiny amount of sauce, so if you like drowning your dish in condiments like I do, or you have a large of mouths to feed, I recommend doubling or even tripling the quantities. If you were buying a bunch of mint from the supermarket you’d probably get triple the mint needed for this recipe anyway.
5 sprigs of mint, stems removed
1 small shallot
1 small clove of garlic
2 tbs cider vinegar
2 tbs olive oil
1 tsp sugar
1/2 tsp salt
– Bung all your ingredients in the TMX bowl and whizz for 7 secs/speed 10.
– Scrape down the sides, then whizz it again to make sure you’ve gotten it as smooth as possible.