As far as I’m concerned, spring lamb is at it’s peak right now in terms of tenderness and flavour. I don’t like to mess with a tried and trusted formula; it’s got to be mint sauce with my lamb. Here’s a good recipe to accompany your gigot.
Ingredients
- a good handful of mint leaves
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- 1/2 tsp sugar
- 1/2 tsp English mustard
- salt & pepper
Chop the mint leaves finely and mix with the rest of the ingredients in a small bowl. Taste and add more seasoning if you like. That’s it.
