BROILED LAMB CHOPS WITH MINT SAUCE

This is a very easy and tasty way to cook lamb chops and mint is the perfect partner for them.

Lamb chops  6

Olive oil 6 tablespoons

Vinegar 3 tablespoons

1/2 cup chopped mint

1/2 cup chopped parsley

salt and pepper to taste

Mix the mint and the parsley with the olive oil and the vinegar. Set aside.

Place chops on broiler rack so that there is about 2 to 3 inches distance between top of chops and source of heat. Brown chops on one side, season with salt and pepper, turn and finish cooking on the other side.

When  almost done, spread the mint mixture over the chops and finish cooking.

Chops 1 inch thick require 12 to 15 minutes; 2 inches thick require 18 to 22 minutes.

Serve and enjoy.

DOLMAS - STUFFED GRAPE VINE LEAVES

DOLMAS, this is a Middle East typical dish, I like them because the grape vine leaf  infuses the stuffing with a lemony flavor.
You'll need aprox. 20 leaves.

INGREDIENTS
1 1/2 pound ground lamb
2 medium onions finely chopped
1 1/2 cup cooked rice
2/3 cup pine nuts
2 tablespoons fresh chopped mint
salt and pepper to taste.

Mix all the ingredients and season with salt and pepper to taste.

Place a leaf rib side down onto your working table.

Place a tablespoon of the filling in the leaf's center.

Fold the bottom of the leaf over the filling, fold in the sides and roll.

Repeat with remaining leaves.

Place the dolmas in a steamer and steam them for 30 minutes.

Enjoy.