INGREDIENTS

INSTRUCTIONS

In a small bowl, combine 5 cloves of garlicÃ.peeled and sliced, 2
sprigs of fresh rosemary, 2 sprigs of fresh thyme, 1 tablespoon of
dried oregano, 20 black peppercornsÃ.cracked and 1/2 cup of olive  oil.
Place 12 rib lamp chops trimmed of fat in a shallow baking dish  or a
ziploc plastic bag to marinate. Set aside to refrigerate  overnight. In
a medium sized saucepan over medium high heat, add 1  small red
onionÃ.peeled and diced, 1/2 carrotÃ.peeled and diced and 2  cloves of
garlic, peeled and crushed. Saute for 3 minutes. Add 1/2  serrano
chiliÃ.seeded and 1/4 cup of red wine vinegar. Stir for 1  more minute.
Add 1/2 cup of ketchup, 1 1/2 table spoons of dijon  mustard, and 1
table spoon of honey. Turn the heat to low and simmer  for 25 minutes.
Swap out with sauce that has already been sautd for  25 minutes. Cool
and puree in a blender. Strain and thin with a  little water if needed.
Wipe the marinade off the lamb chops before  placing the chops on the
grill. Grill the meat until medium rare.  About a minute before the
lamb is done, brush the lamb chops on both  sides with the mustard
sauce. Cook for about 4 to 5 minutes on each  side. When you serve the
lamb chops, spread both sides with the  additional saucen.  Converted
by MC_Buster.  NOTES : Tavern on the Green's award winning executive
chef Patrick  Clark, presents his lamb chops which serve a delicate yet
fun meal  perfect for summer barbecues.  Recipe by: Good Morning
America  Converted by MM_Buster v2.0l.

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