Mustard-Barbecued Lamb Chops

• 5 cloves garlic, peeled and sliced
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 tablespoon dried oregano
• 20 black peppercorns, cracked
• 1/2 cup olive oil
• 12 rib lamb chops, trimmed of fat
• 1 tablespoon canola oil
• 1 small red onion, peeled and diced
• 1/2 carrot, peeled and diced
• 2 cloves garlic, peeled and crushed
• 1/2 Serrano chili, seeded
• 1/4 cup red-wine vinegar
• 1/2 cup ketchup
• 1 1/2 tablespoons Dijon mustard
• 1 tablespoon honey

1. Combine the garlic, herbs, peppercorns and olive oil.
2. Pour over the lamb and refrigerate overnight.
3. To make the sauce, heat the canola oil in a medium-size saucepan over medium-high heat.
4. Add the onion, carrot and garlic and saute until softened, about 3 minutes.
5. Add the chili and vinegar and stir 1 minute.
6. Add the ketchup, mustard and honey.
7. Turn the heat to low and simmer 25 minutes.
8. Let cool slightly and puree in a blender.
9. Strain.
10. Thin with a little water, if needed.
11. Start a charcoal grill.
12. Wipe the marinade off the lamb and grill the meat until medium rare.
13. About a minute before the lamb is done, brush the lamb on both sides with the sauce.
14. Serve with additional sauce.

garlic, rosemary, thyme, oregano, black, olive oil, lamb chops, canola oil, red onion, carrot, garlic, serrano chili, redwine vinegar, ketchup, mustard, honey

Taken from cooking.nytimes.com/recipes/7571 (may not work)