- 1 cup white balsamic vinegar
- 1/2 cup water
- 1/3 cup sugar
- 1 tablespoon sea salt
- 4 large shallots, coarsely chopped
- 1 cup mint
- 1 cup flat leaf parsley
- Bring vinegar and water to a boil with the sugar in a small pot. Add salt and stir to dissolve the sugar and salt completely. Reduce the heat to low.
- Place the shallots and herbs in a food processor and pulse to finely chop. Transfer to a small plastic food storage container. Pour the hot brine over top of the shallots and herbs to cover; place a lid on the container and chill until ready to serve or let marinate at room temperature until lamb is ready to serve.