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Anise Hyssop Sauce for Roast Lamb



Ingredients:
3 Tablespoon(s) Sugar
1/2 Cup(s) Cider vinegar
1/2 Cup(s) Water
1/2 Cup(s) Coarsely chopped anise
Directions: In a small saucepan combine sugar, vinegar and water. Bring to a boil. Add chopped anise hyssop leaves and bring to a boil. Turn off heat and let steep for 1/2 hour. Pour through a sieve, pressing solids to extract all the liquid. Serve with roast lamb or veal.
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