Fresh-Mint Sauce

This recipe is included in Butterflied, Rolled, and Roasted Leg of Lamb

Source: Martha Stewart Living, April 2011


  • 1 bunch fresh mint
  • 1 cup extra-virgin olive oil
  • 2 tablespoons white-wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon coarse salt


  1. Finely chop mint; transfer to a jar. Add olive oil, vinegar, lemon juice, sugar, and salt. Shake to combine. Refrigerate until ready to use (up to 1 month).

Cook's Notes

Mint sauce can be stored in a jar in the refrigerator for up to one month.


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