Wood-Fired Lamb Rib Chops with Mint Sauce

• 10 to 12 American lamb double rib chops
• 3 tablespoons olive oil
• 4 cloves garlic, peeled and chopped
• 1 sprig fresh rosemary
• Sea salt & freshly ground black pepper, to taste

Light the wood fire and allow the flames to die down to a bed of hot coals. Place olive oil, garlic, salt, pepper, and rosemary in a large plastic zipper bag. Place lamb chops in the bag a few at a time and coat them with the marinade. When all the chops have been marinated, transfer them to a grill rack over the coals.

Grill the chops 3 minutes on each side to sear and cook them an additional 2 to 3 minutes on each side depending on the thickness of the meat and the heat of the fire. Cook until the meat is medium rare, or 130 degrees on an instant read thermometer. Serve with Mint Sauce.

Yield: 10 to 12 servings

Mint Sauce

• 1 bunch fresh mint leaves, rinsed and dried
• 1 tablespoon honey
• 2 tablespoons hot water
• 1 tablespoon rice vinegar
• Dash of salt

Coarsely chop mint leaves and transfer them to a small bowl. Add honey, hot water, vinegar, and salt. Stir well and set it aside 20 to 30 minutes.