This recipe is included in Butterflied, Rolled, and Roasted Leg of Lamb.
- 1 bunch fresh mint
- 1 cup extra-virgin olive oil
- 2 tablespoons white-wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1 teaspoon coarse salt
- Finely chop mint; transfer to a jar. Add olive oil, vinegar, lemon juice, sugar, and salt. Shake to combine. Refrigerate until ready to use (up to 1 month).
Mint sauce can be stored in a jar in the refrigerator for up to one month.