Lamb Chops with Mint Sauce
8 lamb loin chops, about 3/4 inch thick
ground black pepper
2 heads garlic (24 to 30 cloves, peeled)
3 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
1 1/2 cups dry white wine
1 cup loosely packed mint leaves
1 teaspoon honey
splash balsamic or sherry vinegar, or more to taste
Season the chops to taste with salt and pepper, and let stand.
Salsa: brown garlic in the heated oil. Add pepper flakes and wine, increase heat to medium high and cook for 6 – 8 minutes, reducing liquid to about 1/2 cup. Add coarsely chopped mint leaves along with the honey and vinegar. If wine is quite dry, use less vinegar. Season to taste with table salt & pepper, and remove from heat.
Grill the chops as desired, about 4 – 6 minutes per side for medium rare.