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Dave Smith[_1_]

On 2013-10-15 3:59 PM, wrote:
> 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.
>>
>> Gary
>
> Mint and lamb, inseparable. Maybe some red currant jelly
> occasionally, but mint, yes
>

IMO, mint sauce, not mint jelly.