When I was a kid, the thrill of having lamb chops for dinner wasn’t the lamb chops, but the shimmering green mint jelly that came with them. The 5-year-old me just couldn’t resist the mouthwash hue and artificially cool flavor. Today I still love mint sauce (for more than just lamb), but my tastes run toward refreshing herbal mint, be it in an Indian-inspired chutney with cilantro, a classic English sauce, a dipping sauce with lime, or even combined with capers in an unusual pesto.
Mint’s tiny leaf packs a mighty (saucy) punch.
You've reached the limit of 10 free articles a month
Stay informed with unlimited access to Boston’s trusted news source.
- High-quality journalism from the region’s largest newsroom
- Convenient access across all of your devices
- Today’s Headlines daily newsletter
- Subscriber-only access to exclusive offers, events, contests, eBooks, and more
- Less than $1 a week