Lamb Chops with Cilantro-Mint Sauce

This recipe is so quick and good! It's got that lip-smacking tang that makes you want more and more. Common Sense Tips: Lamb is expensive...so be sure and buy the chops at your local Big Box Store in spring when they're almost reasonable. Also, you won't need more fresh ginger root than a piece the size of your thumb even if you double the recipe. DO double the sauce recipe and freeze some for later! You will want some for another night. My daughter found this--it's by Wolfgang Puck. Yield: 8 chops (serves 4)

Ingredients:

 2 t minced fresh ginger
1/4 C packed fresh mint leaves
1/4 C packed fresh cilantro leaves
1 T honey
1/4 C rice wine vinegar
1/2 C canola or other mild vegetable oil
8 rib lamb chops--up to 3/4-inch thick--or regular lamb chops
Fresh mint and cilantro for garnish

Directions:

In a food processor fitted with the metal blade combine all of the marinade ingredients and process until completely blended and smooth. Taste and adjust the seasonings accordingly.  Place the lamb chops in a re-sealable plastic bag and pour in 1/4 C of the marinade. Turn the lamb in the bag to coat it evenly. Close the bag and refrigerate for at least 30 minutes or up to 4 hours--turning once or twice. Refrigerate the remaining marinade to use as a sauce. Grill chops. Place lamb chops on serving plates and crisscross the ends if you used rib chops. Spoon the remaining refrigerated sauce over the top and garnish with mint or cilantro leaves. Scrumptious!