So this was a bit of a risk. The Shopkeeper is quite clear about his mint sauce requirements – finely chopped mint [plenty of], a pinch of salt, a pinch of sugar, vinegar. And some lamb to put it on. And that’s it.
That’s how it is, and how it was, and how it always shall be. [There’s a prize for anyone who can identify the film reference there.]
And then I thought, what about adding some chopped wild garlic to the mix? After all lamb and garlic have always been the best of friends. So the lamb committee was convened in an emergency session, eventually granting permission to proceed, whilst managing to maintain a decidedly dubious air.
But it worked! So give it a try if lamb’s your choice of roast this Easter.
PS – had some trouble getting a circular crop on the above photo as I made the pot too, and it’s not quite, er, circular!