Toasted Special

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.