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Sauce

Mint Sauce for Lamb

A simple mint sauce made with sugar, water, and chopped mint, served with lamb.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and mint are a kitchen classic. They rank in the top 32% of all ingredient pairs, and cooks put them together in 2,592 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Mint Sauce for Lamb

Ingredients

Directions

Make the syrup

  1. In a small saucepan, combine sugar and water.

  2. Add the chopped mint and cook together for a few minutes.

Cool and serve

  1. Allow the mixture to cool.

  2. Serve with lamb gravy or separately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + minttop 32% of all pairs
    Smell alikelow
    Cooked together2,592 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fresh mint
Gives the sauce its fresh, aromatic, herbal flavour.
Sugar
Sweetens the sauce and balances the sharpness of the mint.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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