"Gary" > wrote in message ...
> 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.

I've had it since I was a child so it is 'right' for me)


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