Lamb is my favourite meat even though lamb in Spain is somewhat scrawny compared to what you can purchase in the UK. Anyway, I had a fancy for it when I discovered that a girlfriend had a jar of mint sauce in her fridge door, home made at that.
So as the sun was shining and I love long lunches, I couldn’t resist the offer to be chauffeured to a local eatery where they specialise in… lamb chops which was accompanied by the home made mint sauce.
When we inquired where the lamb was from we were told la Sierra de Málaga via the carnicería next door. That’s pretty local.
And talking of pretty, a Spanish family, out on a day trip from Lucena containing several young school boys sat on the next table and spoke in English with us. When leaving one 10 year old said … ‘goodbye pretty’ to my girlfriend (she is substantially older than 10 by the way)… I don’t think I have her heart back yet.
This is very English and is normally made using malt vinegar but as that’s not usually to hand this recipe has a slight twist.
Big bunch fresh mint leaves
200ml red wine vinegar
30ml balsamic vinegar
2 tbs brown sugar
Rinse the mint leaves and split in two. Roughly chop half by hand and blitz the remainder in a blender with a little vinegar.This will help with infusion and presentation.
Bring the vinegars to a simmer in a small saucepan, adding the sugar and chopped leaves. Simmer for about 20 minutes or until things have married up, adding a little water if necessary.
Lamb – it’s all in the sauce.