The lamb available in today’s market hardlyrequires a typical English mint sauce (the tartness was originallydesigned to cut through the stronger taste of mutton), but theflavor combination of the two has become a welcome tradition.
Recipe: Mint Sauce
1 cup plus 2 tablespoons chopped freshmint
3/4 cup beef broth
1/3 cup minced shallots
6 tablespoons red wine vinegar
1/4 cup granulated sugar2 teaspoons cornstarchSalt and freshly ground pepper to taste
Makes about 1 1/4 cups.
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