Mint grows in my garden like a ruthless weed .....every year it gets cut and turned into the amazing condiment that is mint sauce - white malt vinegar, balsamic vinegar, light brown muscovado sugar and lots and lots of finely chopped dried or partially dried mint.
At the mo, having a fine leg of Renaissance quality mutton slowly roasted with mature dry salted anchovies and fresh rosemary and thyme. After roasting, added a couple of major glugs of red wine into the roasting tin after removing the roast to rest..... this was all served with a liberal amount of horseradish mash and roasted vegetables.
All this is only improved by drinking some of the ten year old Barolo (not sure if this would be what you’d put in the gravy mind), and of course liberal helpings of fantastic mint sauce.
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