Ooh I didn't see it in Sihl City, will check again and report back!

Would you like a reliable recipe?

Nah, mint sauce is one of those things that i'm happy with buying as opposed to making myself. I like to make my own stuff, but to a point, some things like condiments I just can't alawys be arsed with.

Fair enough. It's very easy to make though and tastes much fresher if you make it just before you use it.

oi! I am interested in the recipe. Please.

You're right, but with things like mins sauce i'll settle for lazy convenience. I made some before from a good recpie, but it just wasn't that much nicer than shop stuff to warrant the extra effort.

I have found that Cathedral City Cheddar in the black bag (at Coop in Sihlcity) and in the white wrapper (in Migros) is way better and cheaper than the stuff at the counter. It's a white cheddar, like Dubliner! Yum!!

The same people also now have a stall at the new Viadukt markt in Zurcih so they are there 6 days a week. I keep a track on them on facebook as they do events around the place so I pop in when they are near Bern as that is handiest for me and failing that I sometimes order from them online http://cheeseclub.ch/

For harder to get stuff I sometimes use http://www.britishcornershop.co.uk/ They have one shipping charge for up to 30kg of stuff and even factoring in the customs charges I find it good value especially if there is a load of stuff I miss from home.

Jane Grigson's recipe:

Chop enough mint to fill a 150ml jug, pour on three tablespoons boiling water. Leave the mixture to infuse. When it's almost cold, stir in three level teaspoons sugar and four tablespoons wine vinegar.

How long does it last... weeks?

How fast can you eat?

Like a horse on steroids, but that wasn't the question.

Well how frequently do have have roast lamb? Easy enough to whip it up while that's cooking in the oven.

Honestly not sure how long the made stuff lasts in the fridge though . . . Normally when I make that amount it will all get eaten with the lamb.

For lamb chops these days I normally make a Paloise sauce . . . a Bearnaise with mint rather than tarragon.