Lamb Chops with Mustard, Balsamic Vinegar, and Herb Marinade

Taken from Spur of the Moment by Perla Meyers (William Morrow and Company, 1994).

Ingredients:

• 2-16 lamb chops, 1/2 inch thick (all fat removed)
• 2 TBS balsamic vinegar
• 2 cloves garlic, pressed or minced
• 2 tsp Dijon mustard
• 1/2 cup olive oil
• 1 TBS fresh rosemary, finely minced
• 1 tsp dried oregano
• Freshly ground pepper Salt

Place the lamb chops in a shallow dish. In a small bowl, combine the vinegar, garlic, mustard and 6 TBS of olive oil and whisk until thoroughly mixed. Add the herbs and pepper; pour mixture over the chops. Marinate at room temperature for 30 minutes.

Heat the remaining 2 TBS oil in a large skillet over medium-high heat. Remove the lamb chops from the marinade, add the chops, without crowding the skillet, and saute until browned on both sides (6-7 minutes total). Sprinkle with salt, if desired, and transfer to a platter. Serve hot or at room temperature. 4 servings.

These chops are also delicious seared quickly on a charcoal grill.