print this recipe email to a friend Mint Sauce Makes 2 1/2 cups Find this recipe and more in Chef Paul Prudhomme's Fork In The Road. ingredients 1/4 cup, plus 2 tablespoons all-purpose flour, browned Liquid from Roast Leg of Lamb (see below) 2 cups defatted beef stock 5 fresh mint leaves 3 (1-gram) packets artificial sweetener how to prepare Combine the browned flour with ½ cup of the liquid from the Roast Leg of Lamb and set aside. Place the remaining liquid from the roast, the beef stock, and the mint leaves into a heavy 3-quart pot over high heat.  Bring to a full boil, whisk in the flour/stock mixture, reduce the heat to medium, and simmer for 5 minutes.  Remove from the heat and add the artificial sweetener.

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