I haven’t made Chimichurri with mint either but @mig recipe above calls for it.
My ultimate favourite although cold is to serve lamb with Tzatziki.
I like it served on braised romaine with a classic mint sauce amplified by jalapeños.
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Oh, absolutely. But only if the rest of the meal is Greek-themed as well.
Thank you to all for your ideas and inspiration !
I haven’t decided yet - lots of great sauce ideas.
Thanks once again 
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Things I like with lamb: mint, tahini/sesame, citrus, dijon mustard, mushroom, Worcestershire, rosemary.
For sesame, add a good glug of EVOO to fresh pan and saute shrooms, then shallots/garlic. Deglaze pan with a little white wine, add veggies, then some tahini paste. Finish off with lemon juice and season to taste (and if it is too thick just add a little warm water). I particularly like tahini with lamb.
If you want mint, I think it should have more sweet and acidic notes. Perhaps deglaze the pan with white wine, followed by a mint compound butter, shallots and/or garlic, followed up with a lemon juice/honey mixture.
Those would be my top two, and of course you could always do a white wine, lemon butter sauce with garlic and shallots, and perhaps with a little dijon and rosemary.
Good luck with whatever you decide!
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Liking your idea of dijon mustard although it is not for me.
I rather enjoy lamb or any other cooked meat with green tomato relish.
I only grill lamb and always go with Meathead’s board sauce. Olive oil, fresh sage and thyme, garlic, jalapeño, and fresh ground pepper.
I make a pan sauce “Caramelized Honey Gastrique” that works very well with lamb.
Sliced shallots, Honey, Fruit or Red Wine Vinegar, Mint or Rosemary, Butter, S&P and Opt. Berries
In the pan that you cooked the lamb in add shallots to lightly brown, add honey and caramelize slightly, add Rosemary first (if using mint wait till you are finishing the sauce) and then vinegar and simmer till slightly syrupy. Season with S&P, add berries if using and monter with the butter.
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I second the Cumberland Sauce idea. It’s also good within baked or fried Brie.
Even simpler is lamb with black currant preserve. https://www.fortnumandmason.com/lamb-with-blackcurrant-recipe
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That (black currant preserve) is the roast lamb of my childhood!
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Let us know what you decide on, and how it worked out.
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Update.
My wife tested positive for Covid_19 this afternoon so dinner is cancelled unfortunately 
Cross my fingers I won’t catch it too.
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Hi Claus,
So sorry to hear that your wife is ill and
yes hopefully you can avoid it.
Looking forward to hearing about your dinner selection once it is possible and
wishing your wife a speedy recovery.
Olunia
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Hope it’s a mild variant & she recovers quickly.
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The past weekend, I replaced someone that was supposed to cook for a big crowd because his gf was tested positive. In the end, he didn’t get sick nor positive (he wasn’t vaccinated), and nothing really happened to gf. So hope this is the case for you too.
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Best wishes to all.
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All the best. I tried potatoes fondant for the first time, started making it only minutes after reading your OP! I pan fried first in sunflower oil, then used thyme, rosemary, black pepper and chicken stock and of course butter, it was very very good! Definitely goes on the frequent list now 
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I haven’t done it with lamb, but I think a ruby port-wine reduction sauce could work well. Or a sweetened (good) balsamic glaze might work well. Port wine would be my first choice.
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Best wishes for a mild course and a speedy recovery for your wife, Claus.
Edit - it’s strange how it goes. Five of 7 in my household (including me) currently have it. My daughter coming home prior to her wedding weekend was apparently the vector.
Her employer has strong faith in the vaccines and has built a (to me) unworkable policy on it. One coworker reported close contacts all weekend with his parents who were both fairly ill and requested to be able to work from home Monday just in case. But because he was vaccinated, their policy is a solid “no” on WFH, unless they could show a (+) test. Whereas if he was not vaccinated, the close contact itself would justify working from home.
By Tuesday afternoon he’d become fairly ill (it came on fast just after lunch) and tested positive and was sent home. Too late. By the following Monday (a week ago Monday) 20 of 30 in their small office had it. My daughter and new son-in-law started feeling bad Tues while on their honeymoon.
My wife started feeling it by last Wednesday, myself Sunday. Another daughter felt like she’d dodged it and took a self-test (-), and so drove up for the next week of her engineering internship Monday. By mid-Tues she was feeling bad, tested (+), and was excused to come back home and WFH for this week of the internship.
The only escapees are our 3rd daughter who had to come home from college for a week in March, and my son who just had it in May. I assume their more recent bouts shielded them from this one.
Here’s what I meant by “strange how it goes”. I was in pretty close contact with our 3rd daughter (tending to her) and especially should have gotten it from my son, because we share a car, and my habit is to get in as soon as he drives home from high school and do my grocery shopping - and for the first 3 days we chalked it up to his allergies and there I was, getting into his “Virus Bubble” right after he’d spent 30 minutes driving it home. But neither of us (wife and I) contracted it from those prior close contacts.
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Hi Claus,
Hope you and your wife are well.
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