Mom's Mint Sauce

Serves 6-8

Originally aired

  • 1 cup white balsamic vinegar
  • 1/2 cup water
  • 1/3 cup sugar
  • 1 tablespoon sea salt
  • 4 large shallots, coarsely chopped
  • 1 cup mint
  • 1 cup flat-leaf parsley

Bring vinegar and water to a boil with the sugar in a small pot. Add salt and stir to dissolve the sugar and salt completely. Reduce heat to low.

Place shallots and herbs in a food processor, and pulse to finely chop. Transfer to a small plastic food storage container. Pour the hot brine over top of the shallots and herbs to cover, put a lid on the container and chill until ready to serve or let marinate at room temperature until lamb is ready to serve.