James Martin Mint Sauce

I can’t quite explain the joy of spooning fresh mint sauce over roast lamb — it’s not just a condiment, it’s a whole memory. It takes me straight back to my nan’s kitchen: misty windows, the faint hum of the oven, and that sharp-sweet tang of vinegar and mint lingering in the air. She made it the old-fashioned way, just like this — no blenders, no tricks, just boiling water and a bit of patience.

And honestly? There’s no need to faff with jars from the shop. James Martin’s version is as simple as they come and miles better. It’s green, it’s punchy, and it brightens up everything it touches. Lamb, obviously, but also mushy peas, roast potatoes, and even grilled halloumi (trust me on that one).

Why You’ll Love It

• Takes 3 minutes — literally. It’s quicker to make than to argue about who’s carving the roast.
• Made with proper fresh mint. Not the dried stuff. You can taste the difference.
• No fancy tools. Just a bowl, a knife, and a kettle.
• Sweet-tangy balance that lifts everything. Especially fatty meats — it cuts through like a dream.
• Keeps well. You’ll find yourself slathering it on more than just lamb.
• Tastes like tradition. But better.

Ingredients

• 1 large bunch of fresh mint (about 30g or a packed cup of leaves)
• 1 cup (240ml) boiling water
• 2 tsp caster sugar (or regular sugar if that’s what you’ve got)
• 2 tbsp malt vinegar
• Pinch of salt

How to Make It

Pick and chop the mint:

Strip the leaves off the stalks — don’t bother with the stems, they’re too tough. Mince the leaves finely. Like, proper finely. None of that chunky pub-style nonsense.

Steep it in hot water:

Toss the mint into a bowl and pour over the boiling water. Let it sit for a minute or two — it brings out the oils and softens the flavour.

Drain and chill the leaves:

Pour everything through a fine sieve. Rinse the mint under cold water right in the sieve — this stops it from cooking further and keeps the colour fresh and bright.

Stir in the flavour:

Tip the mint back into a small bowl and add the sugar, vinegar, and a pinch of salt. Give it a good stir. Taste. Adjust. More sugar if you like it mellow, more vinegar if you want a proper tang.

Let it settle:

Let the sauce sit for 20–30 minutes at room temp. The flavours will mellow and mingle. It’s worth the wait, promise.

Common Mistakes and How to Dodge Them

Why does my mint sauce taste flat?
Probably not enough vinegar or sugar. They’re the backbone of the whole thing — adjust until it sings.

My mint went brown — what happened?
You probably skipped the cold rinse. That stops it “cooking” in the hot water and keeps it vivid green.

Too watery?
You might’ve added the mint with the water instead of straining. Steep, then strain — that’s the trick.

It’s too sharp!
Add a bit more sugar and let it sit longer. Time mellows everything out.

Storage and Reheating

Fridge:
Pop it in a clean jar or airtight container. It’ll keep for 2–3 days, but the flavour’s best on day one.

Freezer:
Yep, you can freeze it. Spoon into ice cube trays and freeze in portions. Defrost in the fridge overnight when you need a quick hit of freshness.

Reheating?
Mint sauce doesn’t need warming — but if you want it warm-ish, a few seconds in the microwave or on the hob over low heat does the trick.

Frequently Asked Questions

Which kind of mint should I use?
Go for spearmint — it’s sweeter and milder than peppermint, which can be overpowering.

Can I use dried mint?
You can, but it’s really not the same. Fresh mint makes this sauce sing.

Is this the same as mint jelly?
Nope! Mint jelly is thick, sweet, and wobbly. Mint sauce is thin, vinegary, and savoury. Very different vibe.

How do I tone it down if it’s too intense?
Add a splash of water or a little extra sugar. Tweak it until it hits your sweet spot.

Nutrition Facts (Per Serving):

• Calories: 17
• Fat: 0g
• Carbs: 3.9g
• Sugar: 3.5g
• Protein: 0.1g
• Sodium: 2.5mg

Try More James Martin Recipes:

• James Martin Green Tomato Chutney
• James Martin Gooseberry Chutney
• James Martin Lemon Syllabub