Matildas Jackaroo Lamb Chops

Matildas Jackaroo Lamb Chops
4 Lamb Chops
2 oz marinade (2oz olive oil, 1tspgarlic, 1/8tsp chopped fresh rosemary)
1 tablespoon whole butter
¼ teaspoon chopped garlic
2 oz mints sauce (see recipe)
1 ½ cup mashed potato (your favorite recipe)
1 ½ cup vegetable mix (your favorite vegetables)

Marinate Lamb Chops for 5 minutes. Put on grill and cook on both sides to desired doneness, 3 minutes on each side for medium rare. While lamb is grilling, blanch vegetable mix in boiling salt water for 1 ½ minutes, set aside. Have mashed potatoes hot and ready to go. With a minute to go on the lamb, heat a sauté pan, add the whole butter, melt, then sauté the blanched vegetables with garlic and a pinch of salt and pepper. Place mashed potatoes on center of plate with the vegetables next to it. Fan grilled chops on other side and serve with a ramekin on mint sauce for dipping.
Matildas Mint Sauce
1 cup fresh fine chopped mint leaves
2 cups malt vinegar
¼ cup sugar

Bring vinegar to a slow simmer in a small saucepan. Add mint and sugar, stir well and simmer for 20 minutes. Let cool and serve cold.