1/3 c. white wine vinegar
1/4 c. sugar
1/4 c. plus 1 tsp. minced fresh mint
12 single New Zealand baby rib lamb chops (about 1 lb.)
1 garlic clove, halved crosswise
1/2 tsp. dried thyme
White pepper

Have the butcher French the chops; i.e. scrape the meat down to the eye so most of the bone is clear. Rub each chop with the cut sides of the garlic and season with thyme and white pepper.

Make the dipping sauce by cooking the vinegar and sugar over medium heat until the sugar dissolves, stirring constantly. Stir in the mint and let the sauce cool. Grill or broil the chops for 1 1/2 to 2 minutes per side. Serve them with the dipping sauce. Serves 4.