"sf" > wrote in message
...
> 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.

True) Do you like it?


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