Anise Hyssop Sauce for Roast Lamb
Use anise flowers and leaves to create a sweet sauce perfect for roast lamb or veal. This sauce can be ready in a half hour.
Ingredients
- 3 tablespoons sugar
- 1/2 cup cider vinegar
- 1/2 cup water
- 1/2 cup coarsely chopped anise hyssop leaves and flowers
Instructions
In a small saucepan combine sugar, vinegar and water. Bring to a boil. Add chopped anise hyssop leaves and bring to a boil. Turn off heat and let steep for 1/2 hour. Pour through a sieve, pressing solids to extract all the liquid. Serve with roast lamb or veal.
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