Some foods have a natural partner – toast and jam, cheese and pickle, steak and peppercorn, the list goes on (we considered adding gammon and pineapple, but that’s controversial!). Here we have one more example of a perfect pairing – lamb and mint sauce. It’s a favourite in the UK and Ireland, especially in the early part of the year. Roast lamb is enjoyed by millions as a special Easter treat, and for many people mint sauce is an essential accompaniment.
Lamb isn’t so widely eaten in Germany, and it’s a relatively rare sight on supermarket shelves. Fortunately Germany’s large Turkish community means that there is plenty of good lamb available from Turkish supermarkets – sometimes it even comes from Ireland! So talk to your local Turkish butcher and they will surely be able to provide all you need for a delicious roast lamb meal.
Roast spring lamb is without doubt a highlight of the culinary calendar, and Colman’s Mint Sauce is just the thing to bring out the best in this traditional favourite. It’s made with mint grown in Colman’s heartland of Norfolk, where they have been producing condiments for over 200 years.
Unlike mint jelly, which tends to be sweet and sticky, Colman’s Mint Sauce is tangy, zesty and full of flavour. It’s perfect for roast lamb, of course, but there are many other ways you can use it. For example, add a little to some fresh natural yoghurt to make a delicious dip. You can also use it in salad dressings, or to add a novel twist to classic side dishes like guacamole or hummus.
Colman’s Mint Sauce is absolutely packed with real mint leaves, and bursting with flavour. A little goes a long way, and you need only a small amount to brighten up your roast lamb. But what a difference that small amount makes!
