| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
June 1990 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
White-wine vinegar |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Plus 1 teaspoon minced fresh mint leaves |
| 12 |
|
Single New Zealand baby rib lamb chops; wholly frenched to |
|
|
; the eye (about 2 |
|
|
; pound) |
| 1 |
|
Garlic clove; halved crosswise |
| 1/2 |
ts |
Crumbled dried thyme |
|
|
White pepper to taste |
INSTRUCTIONS
FOR THE DIPPING SAUCE
Make the dipping sauce:
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 het for 1
minutes to 1 1/2 minutes, 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 minutes on each
side for rare meat.) Serve the chops with the dipping sauce.
Makes about 12 chops.
Gourmet June 1990
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