In article >, 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.

Depends on the entree. Depends on what you're used to. The perky
taste of mint goes well with the richness of lamb. There are
several Southeast Asian dishes that have both mint and cilantro
in them. Mint is used in Afghan, Greek, and several Middle Eastern
cuisines. I like quite a bit of mint in fattoush salad or
Vietnamese Bun Thit Nuong (rice noodles topped with grilled pork),
and a touch of it in tabouli.

Cindy Hamilton
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