Lamb Chops, Rosemary Mint Sauce
Comments:	Fresh mint and rosemary spring flavors are perfect with the taste of lamb. Even though it is always possible to buy some mint sauce, but why not prepare your own delicious sauce and fill your kitchen with the welcoming sents of mint and rosemary.
Servings:	4
Ingredients	Preparation
4 [6-ounce / 170-g each] lamb chops, all fat removed Rosemary Mint Sauce 1/2 cup [125 mL] dry red wine 1/4 cup [60 mL] apple cider 1/4 cup [60 mL] freshly finely chopped mint leaves 2 tablespoons [30 mL] freshly finely chopped rosemary or 1 tablespoon [15 mL] dried rosemary 2 tablespoons [30 mL] white wine or Champagne vinegar 2 tablespoons [30 mL] icing sugar 1/4 teaspoon [1 mL] ground black pepper 1/4 teaspoon [1 mL] salt	Into a casserole, mix together all rosemary mint sauce ingredients [dry red wint, apple cider, freshly finely chopped mint leaves, freshly finely chopped or dired rosemary, white wine or Champagne vinegar, icing sugar, ground black pepper and salt]. Over medium heat, bring mixture to a boil. Stirring from time to time, leave mixture to simmer for 3 to 4 minutes. Pour mixture into a serving bowl; refrigerate sauce for 1 to 2 hours, before serving. When ready to serve, preheat barbecue until charcoals become gray, almost white. Arrange lean lamb chops onto hot barbecue rack. Barbecue lamb chops for approximately 5 to 7 minutes turning chops once, until done to taste. Serve lamb chops onto individual plates, rosemary mint sauce into a sauceboat.