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Regime Type:

Without Eggs, PKD (With Allowances)

Mint Sauce

Introduction & Inspiration

Mint Sauce is a wonderful accompaniment to roast lamb but it can also be served with lamb chops, cutlets, shanks or even added to a stew. It is so simple to make, and with using the lamb broth it provides it with a nice, almost jelly like texture too!

I hope you will give this a try!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

1 x 85ml Pot Mint Sauce

Main Ingredients:

20g Fresh Mint Leaves

20g Honey

70ml Lamb Cooking Juices (hot) or Bone Broth

3-4 g Pork Jelly Cubes (Optional - See TIPS below)

Salt To Taste


Recipe Instructions

Strip the mint leaves from the stalks, and discard the stalks.


Place the mint leaves on a chopping board and use a sharp knife and cut the mint into small pieces using a back and forth rocking motion on the knife.


Meanwhile in a pan on low heat, heat the lamb cooking juices (and pork jelly cubes if using) and mix well. The mixture should be hot, but not boiling.


Place the chopped mint leaves into a glass bowl and then pour in the lamb broth. Use a pestle to crush the mint leaves into the hot lamb broth to release the maximum amount of flavour from the mint.


Finally, add the honey into the glass bowl and give it a good mix in, so that all the ingredients are well combined.


Pour the mixture into an airtight glass jar and place it in the fridge. It will become slightly jelly-like in texture, but will not be set solid like a jelly.



If you wish to have a slightly jelly like consistency to your mint sauce, you can add a tiny amount of pork jelly cubes to the lamb cooking juices or bone broth. However if you are using rich, gelatinous lamb cooking juices then this is not required as the mint sauce will already inherit these qualities as it cools.

Chop the mint finely, but do not turn it into a purée.  


Give the mint a good pounding with a pestle or rolling pin end, to extract the maximum amount of flavour.


Try and use white sea salt or rock salt that contains no anticaking agents or other additives.


Any honey and herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition.


Check out my Leg Of Lamb - Slow Cooked In The Oven for instructions on how to make this.



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