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The Boston Globe



Green giant

Mint’s tiny leaf packs a mighty (saucy) punch.

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.

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