William Prien wrote:

>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.

Cross and Blackwell makes the "sauce". It is mint leaves, sugar and
vinegar. Here are lamb recipes from Helen Watson's Brtish cooking site.
My favorite is the "Welsh way with lamb" at the bottom of the page. The
cider is the hard kind [alcohol].

http://www.hwatson.force9.co.uk/cook...cipes/lamb.htm