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Anise Hyssop Sauce for Roast Lamb
From: Ela Younger
Date: Sat Jan 22, 2000 10:00am
- 3 tablespoons sugar
- 1/2 cup cider vinegar
- 1/2 water
- 1/2 cup coarsely chopped anise hyssop leaves and flowers
In a small saucepan combine sugar, vinegar and water. Bring to a boil.
Add chopped anise hyssop leaves and bring to a boil. Turn off heat and let steep for 1/2 hour. Pour through a sieve, pressing solids to extract all the liquid. Serve with roast lamb or veal.