Springtime Sauce for Lamb is a traditional British recipe for a classic springtime sauce for lamb made from a mix of hedge mustard leaves, water mint and hawthorn leaf buds in malt vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Springtime Sauce for Lamb.
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This is an excellent sauce of foraged ingredients that goes wonderfully well with lamb.
Ingredients:
30g hedge mustard leaves, finely chopped
30g water mint (or garden mint), finely chopped
1 tsp hawthorn leaf buds, finely copped
1/2 tsp brown sugar
200ml malt vinegar
Method:
The sauce is made like any good mint sauce. Chop the hedge mustard and water mint leaves with the hawthorn leaf buds as finely as possible. Combine in a serving jug with the brown sugar then add the malt vinegar, stir to combine and set aside to infuse for at least 10 minutes before serving.
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