6 (1 inch thick) shoulder blade lamb chops
1 c. firmly packed fresh minced mint
1/2 c. white wine vinegar
2 tsp. sugar
1 tbsp. water
3/4 c. plain yogurt
2 cloves minced garlic

Mix all ingredients except chops. Transfer 2 tablespoons into a small bowl. Add 1 teaspoon water. Cover and chill. Cover chops with remaining marinade and chill overnight. Grill over charcoal for 5 minutes on each side for medium or rare, longer for well done. Transfer to platter and drizzle with reserved mint sauce.