I fondly recall the first time I ever had lamb. It was at a restaurant
in London several years ago. They served it with a mint "sauce", not
mint jelly.
It was simply prepared, but absolutely delicious! I wanted something
traditionally "British" and that's what our waiter recommended. It was
a great meal, accompanied by lots of ale!
I have since learned to cook lamb at home, usually with rosemary and
garlic. I sometimes make a sauce to go with it made with beef
broth,red-currant jelly and red wine.

William