Mint Sauce

4 tablespoons finely chopped mint
1 teaspoon sugar
2 tablespoons lemon juice
1 tablespoon white wine vinegar
4 tablespoons boiling water

Put the mint and sugar in a mortar and pound with a pestle until thoroughly blended, or process briefly in a food processor or blender.

Add the lemon juice, vinegar and finally boiling water. Stir well to mix, then set aside for 30 minutes to cool. Serve with roast lamb.

MAKES 120 ml/4 fl oz