Mint-Rosemary Lamb Loin Chops

Recording from memory, as my wife said I HAVE to make these for her Mom when she comes to town next month. I never measure or write down ingredients, and am suffering from "memory almost full"! So, here goes

• Ready In: 2 hrs 2 mins
• Serves: 4-6
• Yields: 6-7 lamb loin chops

Ingredients

• 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

Directions

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.