Mint-Rosemary Lamb Loin Chops

• 6 -7 lamb loin chops (i.e., one Costco package)
• 3 sprigs fresh rosemary, chopped
• 3 -6 sprigs of fresh mint (mine were very large and I used 3)
• 1 tablespoon chopped garlic
• 2 tablespoons balsamic vinegar
• 4 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper

1. Throw everything in a baggy or tupperware container to marinate for a couple of hours REFRIGERATED.
2. Pour the marinade into a sauce pan and heat well.
3. In a large covered skillet,fry half of the chops on one side until browned, 4-5 minutes. Remove from pan and repeat with the other chops.
4. Return all of the chops to the skillet browned side up and fry for 1-2 minutes.
5. Add the simmered marinade, cover, reduce heat to low and allow flavors and aroma to permeate the meat until cooked to desired doneness; lamb usually does better when still slightly pink in the center and still juicy. (We don't do rare meat around here -- nasty cootie attack 15 years ago).
6. Classified under inexpensive as one chop can easily be a portion, and package of 7 was around $15.00 U.S. While it was easy as a dish can be, it would work quite nicely for a breaking-out-the-good-china dinner. Just dress up the serving platter with a little fresh mint and rosemary.
7. Cooking time includes marinating time.

loin chops, rosemary, mint, garlic, balsamic vinegar, olive oil, salt, pepper

Taken from www.food.com/recipe/mint-rosemary-lamb-loin-chops-415784 (may not work)