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I have never been a fan of that gelatinous minty sauce
normally served with lamb. Actually, I
don't know anyone else who is either. How, then, did it become so famous? There are lots of things I feel this way about. Capri pants being one. How many women look good in floods? I certainly don't. It's either full-length pants or a skirt for
me. Anything in between has been shrunk,
which does happen but I prefer not to air my messed-up laundry in public. Anyway, back to the lamb. This sauce is easy, and good spread on chops,
stirred into lamb stew, or served with sliced leg of lamb. Please eat while wearing proper pants.

Minty Lamb Chop Recipe

• 1 cup fresh mint leaves
• 2 garlic cloves
• 3 tablespoons olive oil
• 3 tablespoons pine nuts
• 4 lamb chops

Toss mint, garlic, olive oil and pine nuts in food processor
or blender. Process until smooth. Spread on lamb chops. Bake at 350 degrees about 10 minutes each
side, or until lamb reaches internal temperature of 140 degrees for medium rare.