New Zealand Baby Lamb Chops

Recipe Ingredients

12		New Zealand baby single-rib lamb chops - wholly frenched
		To the eye - (abt 2 lbs)
1		Garlic clove - halved crosswise
1/2 teaspoon	2.5ml	Crumbled dried thyme
		Freshly-ground white pepper - to taste
		Dipping Sauce
1/3 cup	78ml	White-wine vinegar
1/4 cup	49g / 1.7oz	Sugar
1/4 cup	23g / 0.8oz	Minced fresh mint leaves - plus
1 teaspoon	5ml	Minced fresh mint leaves
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a small saucepan combine the vinegar and the sugar and cook the mixture over moderate heat, stirring, until the sugar is dissolved. Stir in the mint and let the sauce cool. Season the sauce with salt and pepper and transfer it to a small bowl.

Pat the chops dry, rub them with the cut sides of the garlic, and sprinkle both sides of the chops with the thyme and the white pepper. Grill the chops in a well-oiled ridged grill pan over moderately-high heat for 1 to 1 1/2 minutes, depending on the thickness of the chops, on each side for rare meat. (Alternately, the chops may be broiled under a preheated broiler about 4 inches from the heat for about 2 minutes on each side for rare meat.) Serve the chops with the dipping sauce.

This recipe yields ?? servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9430) - from the TV FOOD - NETWORK

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