A delicious and easy sauce, made in minutes, just the way our great grandmothers would have made it. Pour over roast lamb, lamb cutlets or chops. Mint is a digestive aid.
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Strip off the mint leaves and sprinkle with salt and chop finely.
Place the leaves into a jug and pour over the boiling water, stir and set aside to start cooling.
Once the mint sauce reduces to a warm temperature add honey, stir to combine. Add vinegar and mix.
Taste and adjust vinegar or sweetness. Set aside for 1 hour before serving, to develop flavour.
Serve spooned over roast leg of lamb, lamb chops, green peas, add to Asian style salads.
Peppermint is one of the easiest and hardest herbs to grown. Studies have uncovered a variety of health benefits. Mint leave oil is used as a digestive aid, to relieve pain, it has anticancer properties and can help with allergies.
Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.
I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.
Use organic white wine vinegar if possible produced by slow fermentation.
Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.