Instructions: 1. In a small bowl, combine 5 cloves of garlic peeled and sliced, 2 sprigs of fresh rosemary, 2 sprigs of fresh thyme, 1 tablespoon of dried oregano, 20 black peppercorns cracked and 1/2 cup of olive oil.

2. Place 12 rib lamp chops trimmed of fat in a shallow baking dish or a ziploc plastic bag to marinate. Set aside to refrigerate overnight.

3. In a medium sized saucepan over medium high heat, add 1 small red onion peeled and diced, 1/2 carrot peeled and diced and 2 cloves of garlic, peeled and crushed. Saute for 3 minutes. Add 1/2 serrano chili seeded and 1/4 cup of red wine vinegar. Stir for 1 more minute. Add 1/2 cup of ketchup, 1 1/2 table spoons of dijon mustard, and 1 table spoon of honey.

Turn the heat to low and simmer for 25 minutes.

4. Swap out with sauce that has already been sautad for 25 minutes. Cool and puree in a blender. Strain and thin with a little water if needed.

5. Wipe the marinade off the lamb chops before placing the chops on the grill. Grill the meat until medium rare. About a minute before the lamb is done, brush the lamb chops on both sides with the mustard sauce. Cook for about 4 to 5 minutes on each side.

6. When you serve the lamb chops, spread both sides with the additional saucen.

NOTES : Tavern on the Greens award winning executive chef Patrick Clark, presents his lamb chops which serve a delicate yet fun meal perfect for summer barbecues.

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