Mint Sauce for Lamb
2 tablespoons sugar
1/2 cup water
1/4 cup vinegar
1 jar mint jelly (8 to 10 ounces)
1/3 cup chopped fresh mint leaves
1 tablespoon lemon juice
Combine sugar, water and vinegar in saucepan over medium-low heat; simmer
for 5 minutes. Add mint jelly and whisk until well blended. Stir in chopped mint
and lemon juice. Serve with lamb.
Makes about 1 1/2 cups of mint sauce for lamb.