Do not worry if the mint becomes discoloured; it is just the action of the vinegar.
Ingredients
4tablespoonsextra virgin olive oil
2garlic clovesminced
8tablespoonsfinely chopped mint
1teaspooncumin seeds
2tablespoonsred wine vinegar
Sea salt and black pepper
Instructions
Place a small saucepan over a medium heat and add the olive oil. When the oil is hot, but not smoking, add the garlic and fry for a couple of minutes until golden brown. Add half of the mint and all of the cumin. Fry for another minute and then add the vinegar. Simmer for 30 seconds more and remove from the heat. Stir in the remaining mint and add salt and pepper to taste. Serve hot over the lamb.