My husband just discovered, after 50 years, that he actually likes lamb. We tried this sauce and loved it. The first time I made it I didn't have enough white wine vinegar so I substituted a sake vinegar and it was a little 'off' (perhaps heavy would be the right term to use). Still, we liked it enough to know that it had great potential and was worth another try. After a trip to the grocery store and the correct ingredients assembled I tried it again and it was spectacular! We have used this a number of times and passed the recipe on to numerous friends. The mint and tomato gives a nice fresh taste and balances nicely with lamb. We usually season lamb with Herbes de Provence and love the combination. I would highly recommend this recipe. Easy to follow, it needs no alteration. I have ventured a couple of times using Cognac vinegar, which was good but really didn't add to the flavours. At the end of the day we keep coming back to the original recipe. Don't mess with perfection! If you have someone who isn't fond of lambs 'lanolin-y' taste, this sauce could turn them around. This has become one of our definite keepers and is a regular in our rotation. Thank You Shandeen.
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My husband just discovered, after 50 years, that he actually likes lamb. We tried this sauce...