"Dave W." wrote:

>
> Thanks for the advice, Dave. My sainted mom used to always do mint sauce
> with lamb ... ended up being one of my childhood food phobias (like
> liver, though I'll do mint any day over liver). I'm sure I could get
> over it but I think I'll try doing them without ... over at my wife's
> house. She's got her grill out and we've been enjoying occasional bursts
> of spring-like weather here.

Mint sauce or mint jelly?
The one time my mother served lamb chops she served them with mint jelly. They
did not go over very well. My father, having lived on mutton for close to 4 years
posted in England during the war would not touch it. She over cooked it, and the
jelly just made it worse. When my wife introduced me to BBQed lamb chops and
mint sauce my attitude changed.

> Got to call my lamb purveyor and order more shanks and ribs! I love lamb
> and the more of it I eat, the more I want.

I have recently been buying packages of frozen New Zealand lamb medallions. They
are very tasty. I recently tried a lamb tenderloin, but it was on the bone. The
meat was very tasty and incredibly tender.