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Never tried the mint sauce. Is there a certian way you cook the lamb if you use mint sauce?
I prepared these by rubbing in fresh garlic and lemon juice, salt, pepper, rosemary, lemon thyme, oregano (herb fresh from the garden) and letting them marinade for about 5 hours.
Then I rubbed a little olive oil and placed them in a 200° oven until the center was 100° then removed and pan seared for 3 mins per side.
I then removed them and made gravy from the left over juice.
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