On Tue, 15 Oct 2013 13:52:20 -0400, Gary > wrote:

> Ophelia wrote:
> >
> > Remove the lamb, keep warm and add a spoonful or so of my thickener** to
> > the stock and extra mint if it needs it. I allow it to cook out and serve
> > the sauce with the lamb.
>
> What's with the "popular" mint with lamb? Mint sounds bad to me for
> any entree.
>

First, you need to like mint. If you don't then you will never
understand.

--
Food is an important part of a balanced diet.