This classic recipe is easy to make and tastes so much nicer than the store-bought version.

Ingredients

• 1 cup boiling water
• ½ cup white wine vinegar
• 4 teaspoons sugar
• 1 cup finely chopped fresh mint
• reserved juices from cooking roast lamb

Method

1. Simmer the water, vinegar and sugar together in a small saucepan over a low heat for 5 minutes. Cool thoroughly.
2. Add the mint and pour the juices from the roast into the sauce. Season with salt and pepper.
3. This can be refrigerated in an airtight container for up to 1 week.

Cooks Tips

- I prefer white wine or cider vinegar for a milder, less sharp taste but for a classic taste, use malt vinegar. - Chop the mint just before adding to the sauce. - For a sweeter sauce, add extra sugar to taste or try honey in place of sugar.