:max_bytes(150000):strip_icc()/martha-stewart-fried-chicken-180-d111035_vert-173e3c60cce241afb72c89611640faef.jpg)
Serve this lively sauce alongside our Butterflied, Rolled, and Roasted Leg of Lamb.
Ingredients
1 bunch fresh mint
1 cup extra-virgin olive oil
2 tablespoons white-wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon sugar
1 teaspoon coarse salt
Directions
Finely chop mint; transfer to a jar. Add olive oil, vinegar, lemon juice, sugar, and salt. Shake to combine. Refrigerate until ready to use (up to 1 month).
Originally appeared: Martha Stewart Living, April 2011