I remember the first time I was in England at the age of thirteen, when my parents introduced me to this strange concept of mint sauce. I was completely horrified – mint on my meat, no way!

But, as I grew older and more adventurous, I gave it another go. And, wow, it’s actually really nice! The fragrant mint sauce, with a slight vinegary tanginess, really harmonizes with the lamb. Come on, why not give it a go?

Recipe available exclusively in my first book Anne’s Kitchen. Buy the UK version here and the German version here.