Mint jelly? There must be a better way Ed, that is sooooooooo 1979!! How about minted peas instead? Yum.
Allie, welcome to the world of lamb. You will find it very rewarding cooking with lamb, at first it feels very exotic and strong, but indeed as gratifying as all red meat is. I find the blade chops to be especially gamey in flavor, but not all lamb meat is so gamey. The rib chops for example are much milder in flavor and my favorite so do try those next time if you can find them!
When it comes to lamb, greeks have a way with it that is indisputably delicious. First of all, lamb is loaded with fat, much much more fat than beef. To cut through the fat and gamey flavor the greeks traditionally use loads of lemon and garlic. The acid in the lemon cuts through the fattiness of the lamb, and the garlic counteracts the gameyness. I like to marinate the lamb for a few hours in a mixture of olive oil, greek yogurt, lemon, garlic, shallots, thyme, bay leaf, and saffron. Then pat it dry, season, and sear on both sides, cook until desired doneness. Serve with your choice of vegetables and sides and you're good to go. Rosemary is very good also, I love it with lamb, however it's not used traditionally in too many greek lamb dishes, but it really does lend a gorgeous flavor.