Americans love lamb with mint. Most prefer sweet mint jelly, but a few enjoy the sharper English malt vinegar mint sauce. With this recipe they can have their mint in a savory way, with the romance of Morocco as an added bonus. This marinade is good on a butterflied leg of lamb, on cubed lamb brochettes, and on lamb chops. Serve with couscous and the North African-Style Beets and Carrots.