Well, back to the Mint Sauce... all the recipes said the lamb should be served with Mint Sauce. A friend gave me a simple recipe, just my type, no quantities.
Chop up a quantity of Mint (Nana) add a teasp. of sugar Mix some vinegar with equal quantity of water and pour on the mint and let stand.She said I should do it a few days in advance. So, here it is:
|mint, cleaned and chopped|
|water and vinegar|
|bottled and waiting|