Green Pea and Mint Sauce

2010 Nov/Dec

I love this recipe and think of it every time I prepare lamb. Make grilled lamb-lollies (lollipops) as an hors d’oeuvre and serve this chilled as a dip. Or serve it warm with grilled chops or roast lamb for dinner. It’s simple, fast, and fresh.


  • 2 c. white wine
  • 1 c. frozen green peas, thawed
  • 1/2 c. chopped fresh mint
  • white pepper and salt to taste


Bring the wine to a boil in a saucepan over high heat. Reduce the wine to half – this will take about 20 minutes – and remove it from the heat. Pour the wine into a food processor, add the green peas, mint, pepper and salt, and purée the sauce until it’s smooth. Pour the mixture into a saucepan and bring it slowly to a boil, then remove it immediately from the heat – you don’t want it to cook. Adjust the seasonings before serving. Makes about 1-1/2 cups.