Honey Balsamic Vinegar Sauce

Honey Balsamic Vinegar Lamb Sauce

1 c. honey 2 1/2 T. balsamic vinegar 8 fresh mint leaves, cut in chiffonade salt and pepper to taste	Combine honey, vinegar and mint in small bowl. Whisk to combine. Season to taste with salt and pepper. Serve with grilled lamb. (This may also be used as a baste for roast lamb.)
Return to Sauces list	This adaptation of a Bobby Flay Bobby Flay Cooks American recipe.