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Ingredients
- 1/3 c. white-wine vinegar
- 1/4 c. sugar
- 1/4 c. plus 1 tsp. chopped fresh mint leaves
- 12 x single New Zealand baby rib lamb chops wholly frenched to the eye (about 2 lb.)
- 1 x garlic clove halved crosswise
- 1/2 tsp crumbled dry thyme
- Â Â White pepper to taste
Directions
- Make the dipping sauce: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 het for 1 min to 1 1/2 min, depending on the thickness of the chops, on each
- side for rare meat. (Alternatively, 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.
- Makes about 12 chops.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 145g | |
| Calories 219 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 104mg | 3% |
| Total Carbs 52.44g | 14% |
| Dietary Fiber 1.1g | 4% |
| Sugars 49.99g | 33% |
| Protein 0.65g | 1% |
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