Fresh-Mint Sauce

mint sauce
Photo: Andrew Purcell

Serve this lively sauce alongside our Butterflied, Rolled, and Roasted Leg of Lamb.


  • 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).

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