Minted Pea Sauce

My Fairy Godson was visiting recently from LA so we introduced him, by way of inducement to move north, to the Berkeley Farmer's Market. There, we found a nice grass-raised rack of lamb and assorted fresh fruits and veggies such as strawberries, green garlic, artichokes and tiny carrots still with their tops on.

We hauled it all home and consulted Google to find out how to "French" the lamb rack. While I was out on the internet learning about that, I thought to ask epicurious.com for a mint sauce for the lamb, as I had some fresh mint left from the chicken I made last week. I didn't want anything sweet, just something minty and clean. What I found was this recipe for Minted Pea Sauce, perfect to use up the mint and the rest of the English peas that were languishing in my crisper drawer. The sauce is simplicity itself to make and was perfect with the (now beautifully Frenched) lamb. Now, the only question is, what can I do with the scraps of leftover lamb from the Frenching process?

Minted Pea Sauce (Gourmet, April 1998)

1-1/2 cups chicken broth
1-1/4 cups frozen peas (I used fresh and they were great - just needed to cook a bit longer)
3/4 cup packed fresh mint leaves
2 Tablespoons unsalted butter

In a 3 quart saucepan, bring broth to a boil. Add 2 cups of peas (I added them all by mistake so ended up with a smooth sauce), mint and butter to broth and simmer, uncovered, about 5 minutes or until peas are tender. In a blender, puree mixture until smooth (use caution when blending hot liquids) and pour through a fine sieve into cleaned pan. Add remaining cup 1/4 cup peas and simmer until peas are just tender, about 2 minutes. Season with salt and pepper.