Broiled Double-Thick Lamb Rib Chops with Slicked-Up Store-Bought Mint Jelly Sauce

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   Preheat the broiler, set on high if you have a choice.

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   Make the sauce: In a medium saute pan, warm the jelly over low heat until it liquefies.

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   Stir in the lemon juice and cardamom, then raise the heat, bring to a simmer, and simmer until the sauce is reduced by half, about 10 minutes.

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   Remove from the heat and add the cold butter a little at a time, swirling the pan to blend it into the sauce.

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   Stir in the mint leaves and set aside.

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   3.

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   As soon as the sauce is done, cook the chops: Dry the chops with paper towels, rub them with the cut sides of the garlic cloves, brush with olive oil, and season with salt and pepper.

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    Place them on the rack of the broiler pan about 3 inches from the heat source and cook until well seared on the outside and done to your liking on the inside, 5 to 6 minutes per side for medium rare.

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    To check for doneness, nick, peek, and cheat: Make a 1/4-inch cut in the thickest part of the meat: it should be slightly less done than you like it.

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    Remove the chops from the broiler and allow to rest for 5 minutes.

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    4.

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    Serve the chops accompanied by the sauce.

* Per serving · 4 servings · Values may vary.