ENGLISH MINT SAUCE (1 cup)

The quintessential English accompaniment to a leg of lamb.

1 large pack fresh mint leaves

1 tablespoon sugar

3 tablespoons boiling water

6 tablespoons white wine or cider vinegar, according to taste

1. Strip the mint leaves from their stems. Pile them on a chopping board and spoon over the sugar. Using a large, straight-bladed, sharp knife, chop the mint very finely. You will find that the sugar helps to stop the leaves scattering all over the place. Every so often, scrape the mixture up into a pile again.

2. When the mint is very finely chopped, put it into a bowl, spoon over the boiling water and stir until the sugar has dissolved. Top up the bowl with vinegar. Make the sauce at the last minute and the mint leaves will stay green.

adapted from Sarah Edington, Complete Traditional Recipe Book (the National Trust)

SERVE WITH: Pan-grilled lamb chops with herb sauces