Mustard-Barbecued Lamb Chops

A delicious dinner dish - makes 4 servings.

Ingredients:

• 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 tablespoon dijon mustard
• 1 tablespoon honey

Instructions:

Combine garlic, herbs, peppercorns and olive oil. Pour over lamb and refrigerate overnight.

To make sauce: Heat canola oil in medium-size saucepan over medium-high heat. Add inion, carrot and garlic; saute until softened (roughly 3 minutes). Add chili and vinegar and stir for 1 minute. Add ketchup, mustard and honey. Turn the heat to low and simmer for 25 minutes. Let it cool slightly and then puree in a blender. Strain - thin with a little water if needed.

Start up a charcoal grill. Take the lamb from the marinade, removing the excess, and grill the lamb until medium rare. One minute before lamb has finished grilling, brush with sauce on both sides. Serve with additional sauce. Enjoy!