Re: Mint (sauce) and lamb.
It's not just Brits, Australians, and Turks that enjoy the combination. My family didn't eat lamb all that often when I was growing up in the US, but when we did (maybe at Easter and one other time per year), there was always mint jelly. I'm not sure how commonly it is used in the US or if it's regional, but it's definitely available there.
I periodically manage to find a certain brand from the UK (actually, made in Scotland) here in Berlin, so I make sure that we always have some on hand. Before trying it, my German husband was skeptical about it, but now he enjoys it as well. (He even tried making some from our balcony's mint crop, but it's not "minty" enough, so he uses that as jelly on his toast at times.)
I've never had home made mint sauce (nor any sort in the UK) so I don't have a great basis for comparison, but I once bought mint sauce from the same maker as the mint jelly that I normally buy. It was OK, but I prefer the jelly.