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{{#seo:
|title=Hot mint and caper sauce, British recipe
|titlemode=replace
|keywords=#hotmintandcapersauce #mint #roasting #gravy #lamb #flour #chicken #capers #stock #garlic #sauce
|hashtagrev=032020
|description=I saw Jamie Oliver do this on his Jamie at home series
}}
I saw Jamie Oliver do this on his ''Jamie at home series''. It's a wonderful accompaniment for [[lamb]], but does rely very heavily on using the juices from [[roasting]] the [[lamb]], so do bear this in mind. You can follow the Hot Mint and Caper Sauce recipe, it's part of [[Jamie Oliver's 4 hour slow roast lamb]] or you can use the directions here.

'''For the hot [[caper]] and [[Mint|mint]] [[Sauce|sauce]]'''
{{recipesummary
|TotalCalories = 369
|PortionCalories = 61
|DatePublished=31st October 2012
|Author=Chef
|ImageComment = Mint and capers, ready to chop.
|Servings = 6
|Difficulty = 2
|TotalTime = 10 minutes
|PrepTime = 5 minutes
|CookTime = 5 minutes
|Image = [[Image:Hot mint and caper sauce recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Perfect with lamb''

5/5 

The capers make this for me.

 [[User:TheJudge|The Judge]] 
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</table>

{{RecipeIngredients
| 1 tablespoon plain [[Flour|flour]]
| 2 big handfuls of picked [[Mint|mint]] leaves
| 4 tablespoons [[Capers|capers]]
| 1 pint of [[Chicken|chicken]] [[Stock|stock]]
| 2 tablespoons [[Sherry|sherry]] [[Vinegar|vinegar]]
| 2 Whole garlic cloves, unpeeled and roasted with the joint, optional
}}
===Method===

'''Hot mint and caper sauce'''
{{RecipeMethod
| Hopefully you will have a baking tray with lovely caramelised juices from the aftermath of [[roasting]].
| Heat the [[roasting tray]] on the [[hob]] and add a tablespoon of plain [[Flour|flour]] and stir well to soak up all of the lovely juices.
| Roughly chop the [[Mint|mint]] leaves and the [[Capers|capers]] and add to the [[Roasting|roasting]] tray.
| If you have roasted garlic, squeeze a few of the [[Garlic|garlic]] cloves into the [[gravy]].
| Add the [[Chicken|chicken]] [[Stock|stock]] to the tray, stirring well to thicken, but don't cook it for ages.
| Add a final splash of [[Sherry vinegar]] to the [[gravy]], stir and serve hot.
}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Accompaniments]]
[[Category:Dips and sauces]]
[[Category:Historic recipes]]
[[Category:Pickles and preserves]]
[[Category:British recipes]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/hotmintandcapersauce|#hotmintandcapersauce]] [[Special:Search/mint|#mint]] [[Special:Search/roasting|#roasting]] [[Special:Search/gravy|#gravy]] [[Special:Search/lamb|#lamb]] [[Special:Search/flour|#flour]] [[Special:Search/chicken|#chicken]] [[Special:Search/capers|#capers]] [[Special:Search/stock|#stock]] [[Special:Search/garlic|#garlic]] [[Special:Search/sauce|#sauce]]
</code>

Hot mint and caper sauce - Revision history

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