Jamie Oliver's mint oil dressing

This is a nice change from mint sauce and it's so simple that it's hardly a recipe.

It originated as one of the accompaniments for his recipe: Guinness lamb shanks with dark sticky gravy but would go well with any lamb dish

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• 5 tablespoons of olive oil
• A large sprig of mint leaves

Method

1. Wash and dry the mint leaves, a salad spinner is good for this.
2. Pick them from the stems
3. Roughly chops the leaves
4. Add to a mortar and pestle with a pinch of coarse sea salt and the olive oil
5. Smash it up to release the flavours
6. Leave for an hour or so to infuse if you have the time

Serving suggestions

Serve with lamb or mutton

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