INGREDIENTS

INSTRUCTIONS

~---------------------ADD---------------------------  In a small bowl,
combine 5 cloves of garlic peeled and sliced, 2  sprigs of fresh
rosemary, 2 sprigs of fresh thyme, 1 tablespoon of  dried oregano, 20
black peppercorns 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  onion peeled and
diced, 1/2 carrot peeled and diced and 2 cloves of  garlic, peeled and
crushed. Saut for 3 minutes. Add 1/2 serrano chili  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. Serve the lamb  chops on both sides with the
additional sauce.  MC Formatted and MC Busted by Barb at PK on 3/14/98
Posted to  MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar
16, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1149
Calories From Fat: 1085
Total Fat: 122.7g
Cholesterol: 0mg
Sodium: 36.6mg
Potassium: 316.1mg
Carbohydrates: 16g
Fiber: 4.7g
Sugar: 2.3g
Protein: 2.4g