Goomba wrote:
>
> Pete C. wrote:
>
> > I love lamb... I have no need to mask it's wonderful flavor with mint.
>
> If you're masking the flavor instead of just complimenting it, you're
> using way too much mint.
>
> We always use garlic and ginger, with mint sauce or jelly on the side
> when doing English style roast lamb.

Your mint sauce or jelly can remain on the side - untouched by me. I
simply do not find mint to compliment the flavor of lamb, rather it
insults it.