The lamb available in today's market hardly requires a typical English mint sauce (the tartness was originally designed to cut through the stronger taste of mutton), but the flavor combination of the two has become a welcome tradition.
1 cup plus 2 tablespoons chopped fresh mint
3/4 cup beef broth
1/3 cup minced shallots
6 tablespoons red wine vinegar
1/4 cup granulated sugar
2 teaspoons cornstarch
Salt and freshly ground pepper to taste
- Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
- Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. Stir in remaining 2 tablespoons mint. Season with salt and pepper.
Makes about 1 1/4 cups.