Tiny Rib Lamb Chops with Minted Vinegar Dipping Sauce

1. 1

   In a small saucepan combine the vinegar and the sugar and cook the mixture over moderate heat, stirring, until the sugar is dissolved.

2. 2

   Stir in the mint and let the sauce cool.

3. 3

   Season the sauce with salt and pepper and transfer it to a small bowl.

4. 4

   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.

5. 5

   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.

6. 6

   (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.)

7. 7

   Serve the chops with the dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.