Mint has always been paired with lamb. Here is a variation using the Hyssop Anise plant from the shares.
3 tablespoons sugar
6 tablespoons apple cider vinegar
1/2 cup water
1/2 cup anise hyssop leaves, coarsely chopped
2 teaspoons corn starch
2 tablespoons water
Combine sugar, apple cider vinegar, and 1/2 cup water in a small pot and bring to a boil. Add anise hyssop leaves and flowers and return mixture to a boil.
Turn off the heat and allow mixture to steep for 30 minutes. Pour through a sieve, pressing leaves to extract all liquid.
Combine cornstarch and 2 tablespoons water in a small bowl. Whisk into strained liquid. Bring mixture to a boil while whisking to thicken the sauce.
Serve with roast lamb or veal.
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