David makes this sauce every time he barbeques lamb. It is in my opinion the perfect pairing of minty and tangy flavours that give the lamb a clean taste.
It is simply 3 parts balsamic vinegar to 1 part mint sauce.
I use Italian made balsamic vinegar and the mint sauce I grew up eating:
Give each serving a healthy amount:
You can even heat it in a sauce pan to reduce it to a sticky sauce perfect for decorating the plate:
Here are some more sauces, condiments and dips along with other cooking staples: