Wild Mint Sauce

Mint Sauce is a traditional accompaniment to roast lamb and is so easy to make at home using just a few ingredients This recipe uses Water Mint, but you could use any wild mint that you can find, or even some home-grown mint from your garden.


Prep Time: 10 Minutes

Cooking Time: None

Steeping Time: 1-2 Hours

Quantity: Makes a small ramekin / sauce bowl

  • 30g of fresh Water Mint Leaves
  • Boiling Water
  • 2 tbsp of White Wine / Cider Vinegar
  • 2 tspn Caster Sugar
  • Pinch of Salt


  1. Wash and finely chop the mint leaves and add them to a small bowl.
  2. Cover the mint leaves with boiling water and leave to steep for a 1-2 minutes to soften the leaves. Drain away the liquid, leaving the leaves in the bowl.
  3. Add the vinegar, sugar and salt, stirring until the salt and sugar has dissolved.
  4. Leave the mixture to steep and allow the flavours to develop, ideally for 1-2 hours, or even overnight, before serving.
  5. Mint sauce will keep in the fridge for 2-3 days as long as the leaves are submerged in the vinegar. If you want your sauce to last longer, after preparation, add the sauce to a sterilised clip-top jar, seal, and store in the fridge for 3-6 months.

Mix it up ...

Why not try some alternative mint family members in your mint sauce? Try Spearmint, Peppermint, or wild foraged Ground Ivy for different minty / herby flavours.