Updated 30 September 2026
Mint sauce is the sharp, fresh sauce that makes roast lamb taste like Sunday. It takes 10 minutes, costs pennies, and is far better than anything from a jar. This is the classic British mint sauce recipe: fresh mint, a little sugar, boiling water and vinegar. We also cover how to make it ahead, how to vary it, and what to serve it with.
Quick answer: makes enough for 6 · 10 minutes plus 30 minutes' standing · a large bunch of mint, 1 tbsp sugar, 3 tbsp boiling water, 3–4 tbsp vinegar and a pinch of salt.
Ingredients
- A large bunch of fresh mint (about 25–30g of leaves)
- A pinch of flaky sea salt
- 1 tbsp caster sugar (or to taste)
- 3 tbsp boiling water
- 3–4 tbsp white wine vinegar, cider vinegar or malt vinegar
How to make mint sauce
- Pick the leaves. Strip the mint leaves from the stalks and discard the stalks, which are tough and bitter. Wash the leaves and dry them well.
- Chop with salt. Pile the leaves on a board, sprinkle over the salt and chop them finely. The salt helps break down the leaves and keeps them bright green. You want them fine, but not a paste.
- Dissolve the sugar. Put the chopped mint and sugar in a small jug or bowl and pour over the boiling water. Stir until the sugar dissolves. The hot water softens the mint and releases its flavour.
- Add the vinegar. Leave it for 5 minutes to cool a little, then stir in 3 tablespoons of vinegar. Taste: add more vinegar for a sharper sauce, or a little more sugar if it is too tart.
- Leave it to stand. Let the sauce sit for at least 30 minutes before serving so the flavours develop.
Which vinegar for mint sauce?
- White wine vinegar: clean, bright and the most popular choice.
- Cider vinegar: a little softer and fruitier.
- Malt vinegar: the old-fashioned British choice, with a stronger, deeper flavour. Some people love it; some find it harsh.
Avoid balsamic, which overpowers the mint and turns the sauce brown.
What to serve mint sauce with
Mint sauce is the classic partner for roast lamb, but it works with any lamb dish.
- Roast leg of lamb: our Whole Carvery Leg of Lamb 2.2-2.7kg (£34.99) feeds six to eight. See how to cook a leg of lamb for times per kg.
- Barnsley chops: Barnsley Lamb Chops 450-600g (£10.99) are thick, double-sided chops that grill in about 12–15 minutes. Try our Barnsley lamb chops with mint sauce.
- Slow-cooked lamb shanks: a spoonful cuts through the richness.
- Lamb burgers, koftas and kebabs.
- Peas and new potatoes: a little mint sauce stirred through buttered peas is excellent.
Mint sauce variations
- Mint jelly style: double the sugar and simmer gently for 5 minutes before cooling, for a sweeter, thicker sauce.
- Mint and yoghurt: stir 2 tablespoons of the finished sauce into 150g of Greek yoghurt for a raita-style dip for lamb koftas or chops.
- Mint salsa verde: add a handful of parsley, a few capers, a small garlic clove and olive oil in place of the water for a punchier sauce.
- Honey mint: swap the sugar for honey.
Short on time? Mint glaze
If you do not have fresh mint, Middletons Garden Mint Glaze 110g (£1.99) brushes straight onto lamb chops or a leg of lamb before cooking, giving you a sweet, minty coating without the chopping.
Tips for the best homemade mint sauce
- Use plenty of mint. It should be mostly mint, with just enough liquid to loosen it.
- Do not use a food processor. It bruises the mint and turns it black. A sharp knife is best.
- Make it on the day. Mint sauce is at its brightest within a few hours. It will keep in a sealed jar in the fridge for up to a week, but the colour fades.
- Balance it. Mint sauce should be sharp, but not so sharp it makes you wince. Adjust the sugar and vinegar to taste.
Freezing mint sauce
When mint is plentiful in summer, chop a big batch of leaves with the sugar and salt, pack it into an ice cube tray, top up with a little boiling water and freeze. Thaw a few cubes and add the vinegar when you need it.
For more lamb ideas, browse our lamb range, including legs of lamb and Barnsley chops.
Mint sauce FAQs
How do you make mint sauce from fresh mint?
Finely chop the leaves from a large bunch of mint with a pinch of salt, add a tablespoon of sugar and 3 tablespoons of boiling water, stir to dissolve, then add 3–4 tablespoons of vinegar. Leave it to stand for 30 minutes before serving.
What vinegar is best for mint sauce?
White wine vinegar is the most popular. Cider vinegar is softer and fruitier, and malt vinegar gives the traditional, stronger British flavour.
How long does homemade mint sauce keep?
Up to a week in a sealed jar in the fridge, although it is brightest within a day. You can also freeze chopped mint in ice cube trays.
What is the difference between mint sauce and mint jelly?
Mint sauce is thin, sharp and vinegary, made with fresh chopped mint. Mint jelly is sweet and set, usually made with apple or sugar syrup and pectin.
What goes with mint sauce apart from lamb?
Peas, new potatoes, lamb koftas and burgers, and yoghurt dips. It is also good drizzled over a salad of broad beans and feta.