My Moroccan mint is spreading happily/ aggressively in the trough and my way to control is to use it fast. Other than making mint tea, I also use it in flavouring lamb lap, as replacement for far too sweet mint jelly.
Season lamb lap with salt and pepper for a day. With a big sheet of baking paper, place a lot of mint below the meaty side, wrap up. Pre-heat oven to 200˚C, put in lamb lap and lower to 120˚C, bake for 3 hours.
Slow long cooking impart a mild minty note to the meat, and the ribs can be pulled apart easily.
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