A few weeks ago we were having dinner with a friend who had cooked a beautiful leg of lamb.   Staying in a traditional mode, he also had prepared mint sauce, but this wasn’t the jelly kind, this was the real deal.  Chef Jerry Pellegrino will tell you, when it comes to herb-based sauces, mint is just the beginning.

<p>A few weeks ago we were having dinner with a friend who had cooked a beautiful leg of lamb.   Staying in a traditional mode, he also had prepared mint sauce, but this wasn’t the jelly kind, this was the real deal.  Chef Jerry Pellegrino will tell you, when it comes to herb-based sauces, mint is just the beginning.</p>

Every Tuesday morning at 8:45 WYPR listeners are treated to a tasty serving of culinary advice on Radio Kitchen.

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