I always part company with mint sauce if it's made with malt vinegar which completely overpowers the flavour of the lamb.
But the following sauce - which my grandmother always served with lamb - is made with wine vinegar diluted with an equal quantity of water, so it's much milder.
This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.Serves 6Method
Simply combine all the above ingredients with 3 tablespoons cold water and place in a sauce boat for everyone to help themselves.