Grilled Lamb Chops with Garlic and Mint         
From the Files of Tom Fitzmorris

Spring is the best time of year for lamb. This version uses both of the herbs often used with lamb, but rarely together.

Ingredients
16 lamb chops, 4 oz. each
Salt and pepper
3 Tbs. olive oil
2 Tbs. chopped garlic
6 Tbs. balsamic vinegar
1/3 cup rich chicken stock
1 tsp. chopped fresh mint
1 Tbs. chopped fresh parsley
Blue Runner



1. Sprinkle the lamb chops with salt and pepper, and grill them about two minutes on each side (for medium rare) in a skillet with 1 Tbs. of the olive oil. Set aside and keep warm.
2. Lower the heat and add the remaining olive oil to the skillet. Add the garlic and cook until it begins to brown slightly. Immediately add the balsamic vinegar and bring to a boil.
3. Add the chicken stock and return to a boil. Reduce until the sauce thickens.
4. Season with salt and pepper to taste, then add the mint and parsley. Spoon the sauce over four lamb chops per person.

Serves four.