Homemade MINT SAUCE with apple and onion (goes well with roast lamb or lamb chops):
Meredith and I both grew up in houses in the fifties with mint in the garden.
Chicago and London–little did we know…!
The homemade mint sauce that went with the lamb roast at our house was tasty–my mother was a good cook!
Made with the traditional ingredients, as I remember–fresh mint, sugar and malt vinegar.
In this version an apple (not sugar) provides the sweetness in the sweet-and-sour sauce, which cuts the richness of the lamb.
This is included in my book Delicious Dishes for Diabetics, to be published in the UK in August and the US in November.
Leaves from a large bunch of mint
An apple–peeled, cored and roughly chopped
A small onion–quartered
Mix these ingredients in a food processor–not too finely; it should have texture.
Then add salt and a good splash cider vinegar.
Taste it for balance before leaving it in the fridge to marinade for an hour.
Bring it back to room temperature and taste again before serving.
Robin Ellis 
Hi Meredith & Robin
Our mums must have all had the same hymn sheet,I was a child of the 50s born in 1950,I remember my mum making the
mint sauce for the lamb as you say & I carried on from her,though I leave off the sugar as Jimmy is diabetic,but your adding the apple sound good so next time I will do the mint sauce your way.
Best wishes
Elaine x
We had it for lunch–with a shoulder of lamb.