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Ingredients
- 12 x New Zealand baby single-rib lamb chops wholly frenched
- Â Â to the eye - (abt 2 lbs)
- 1 x garlic clove halved crosswise
- 1/2 tsp crumbled dry thyme
- Â Â Freshly-grnd white pepper to taste
- 1/3 c. white-wine vinegar
- 1/4 c. sugar
- 1/4 c. chopped fresh mint leaves plus
- 1 tsp chopped fresh mint leaves
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- In a small saucepan combine the vinegar and the sugar and cook the mix over moderate heat, stirring, till the sugar is dissolved. Stir in the mint and let the sauce cold. 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 min, 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 min on each side for rare meat.) Serve the chops with the dipping sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 142g | |
| Calories 218 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 93mg | 3% |
| Total Carbs 52.24g | 14% |
| Dietary Fiber 0.9g | 3% |
| Sugars 49.99g | 33% |
| Protein 0.58g | 1% |
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