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Fresh Mint Sauce

From Citrus County Locally Grown

<p>This recipe is for a delightful sauce to be served over Roast Lamb.</p> <p>See listing for recipe for Tarragon Wine Vinegar.</p>
Source:,1930,146178-250195,00.html (Entered by Patricia Kirkham)
Serves: Serve over Roast Lamb

1/2 Cup Minced fresh Spearmint Leaves
1 Cup Dark brown sugar
1 Cup Tarragon wine vinegar

Step by Step Instructions
  1. Wash the mint and pull of the leaves.
  2. Combine leaves, stems, sugar and vinegar in a heavy saucepan.
  3. Bring to a boil, reduce heat and simmer for 20 minutes or until sauce is slightly thickened.
  4. Lift the leaves and stems from sauce. Discard stems. Chop the leaves very fine and return to sauce.
  5. Serve warm over roast lamb.