“In England, serving roast lamb without mint sauce, a simple composition of fresh mint, sugar, and vinegar is widely considered an egregious offense to taste and tradition. The Romans introduced the plant to English soil, and, as the 16th-century English botanist John Gerard pointed out, ‘The smell of mint does stir up the minde and the taste to a greedy desire of meat.’ “Megan Wetherall, from “Dinner Mint”(April 2000)

Ingredients:

• 2 1/4  c mint leaves, finely chopped
• 1 tbsp. sugar
• 1⁄ 2 tsp. kosher salt
• 1 c white vinegar

Instructions:

1. Combine mint, sugar, salt, and ⁄ cup boiling water.
2. Stir until sugar dissolves.
3. Add vinegar.
4. Cover; let sit for 1 hour to meld the flavors.

Serves: 1 1/4 cups

Source:  Saveur