7486_Strictly speaking this is not a mint sauce. It’s a salad. It’s also my Grannies recipe that she made; feeding a family through the war and helping to eek out meagre meat rations. This is the best accompaniment to roast lamb EVER and once tasted you will NEVER go back to mint sauce again!

Granny would go into the garden and gather whatever green salad veg was available and make this amazing dish.

This is not a precise recipe. It depends upon how much salad vegetables you have and the vinegar and sugar is adjusted accordingly to taste.


  • A large bunch of spring onions, coarsely chopped
  • Two small ‘little gem’ lettuces finely chopped
  • One medium onion, peeled and finely sliced
  • A large handful of mint, finely chopped (stalks removed)
  • 2 to 3 cups of malt vinegar
  • 2 to 4 table spoons of castor sugar
  • Salt and freshly ground black pepper


  • Warm the vinegar in a saucepan enough to dissolve the sugar.
  • Keep tasting until the balance of vinegar and sugar is to your liking. Allow to cool.
  • Mix all the salad and mint ingredients in a bowl.
  • Pour over the cooled vinegar and sugar mix.
  • Season to taste.
  • You can add additional salad vegetables if you want. It depends what you have available or is fresh in the garden. In the past I’ve added sliced red onions, fresh peas (blanched in boiling water), shelled broad beans, cucumber and on occasions for a Middle Eastern vibe, crumbled feta cheese.