1 lg. bunch fresh mint leaves (about 1/2 cup minced leaves)
1 c. dark brown sugar
1 c. tarragon wine vinegar

Wash the mint and pull of the leaves. Combine leaves, stems, sugar and vinegar in a heavy saucepan. Bring to a boil, reduce heat and simmer for 20 minutes or until sauce is slightly thickened. Lift the leaves and stems from sauce. Discard stems. Chop the leaves very fine and return to sauce. Serve warm over roast lamb.