Sweet-Sour Mint Sauce

For generations the English have served (afflicted?) lamb with mint jelly, and while the mint oils help to neutralize the gamy flavor of mature lamb (not a problem with the mild young lamb sold in North America), the jelly has a sugary cloy that many lamb lovers find off-putting. So here’s a sweet-sour mint sauce for grown-ups, jazzed up with fried garlic, ginger, and fresh mint and not in the least bit cloying.