Tiny Rib Lamb Chops With Minted Vinegar Dipping Sauce Recipe
Ingredients
| 1/3, cup white-wine vinegar | ||
| Sugar | 1/4 Cup (16 tbs) (For the dipping sauce) | |
| 1/4 cup plus 1 teaspoon minced fresh mint leaves | ||
| 12 single New Zealand baby rib lamb chops (available at some butcher shops*), wholly frenched to the eye | ||
| 1 garlic clove, halved crosswise | ||
| 1 | ||
Directions
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 t
Stir in the mint and let the sauce cool.
Season the sauce with salt and pepper and transfer it t
Chef
