Mint and Shallot Sauce for Lamb
- 1 cup white balsamic vinegar
- 1/2 cup water
- 1/3 cup sugar
- 1 tablespoon sea salt
- 3 large shallots, coarsely chopped
- 1 cup mint leaves, loosely packed
- 1/2 cup flat leaf parsley
Heat the vinegar and water with the sugar in a small pot over medium heat. Bring to a boil, then add salt and stir until the sugar and the salt are dissolved. Reduce the heat to low.
Put the shallots, mint and parsley in a food processor and pulse to finely chop, then transfer the mixture to a small storage container. Pour the hot brine over the shallot mixture. Cover the container with a lid and refrigerate until ready to serve or let stand at room temperature until ready to serve.