We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Why don't they simply raise lamb in fields of mint, saving us the trouble?
Well, the answer is probably because making your own mint sauce is fun, easy, and quick. That artificially-colored sweet mint jelly from the supermarket is to real mint sauce as canned cranberry jelly from the supermarket is to fresh homemade cranberry sauce.
Since everyone's garden mint is probably growing like crazy right now (but not up here, yet - is mint an herb or a weed?), here's the right way to make mint sauce for lamb. Make it when the mint is new, and it will last at least all summer.
Then you pick up that excellent butterflied lamb at Costco, marinate it overnight in a garbage bag (the best marination tool ever made) with olive oil, crushed garlic cloves, white wine, lemon juice, pepper, thyme and rosemary - then throw it on the charcoal, cook it on hot coals - blood-rare in the middle but almost burned on the surface, sliced thin, and have a feast fit for kings.
Got any leftovers? Not likely, but good for the best sandwiches in the world. White bread, salt, pepper, and mayo.
I like grilled lamb best with oven-roasted potatoes, and I will eat regular mashed potatoes or garlic mashed potatoes with anything. Salad first maybe, but no nasty vegetables to detract from the lamb. Perhaps olive-oil-and-garlic marinated grilled vegetables with the lamb if you are one of those people who think eating vegetables enhances life.
By the way, serving white wine with lamb is a crime. Why do people in America ever do it? Lamb is neither an oyster nor a lobster, and it demands a high-octane, heavy bodied beverage.
Photo: Sheep grazing on summer mountain pastures in 1912 near Casper, Wyoming.
"By the way, serving white wine with lamb is a crime. Why do people in America ever do it?" Ah yes, we Americans are so crude and unsophisticated.
Perhaps it's because some of we Americans really don't give a crap about your boorish dictates concerning what wine should be served and drink what we like. Or perhaps we think red wine is nothing but glorified vinegar. Or perhaps we think that what goes best with most meat is a glass of crisp cold water.
Not long ago a number of well recognized wine tasters were tested on their abilities to distinguish the subtlties of wine. Turns out they couldn't distinguish between a red wine and a white wine that had been artificially colored red.
Marinate lamb? So what you're saying is you like the taste of the marinade and not the lamb. Why don't you just put the marinade in a crock pot and have a glass of it with your "appropriate" wine. You foodies are really outliving your welcome and are, at best, only good for a hearty chuckle at you naivete'.