1In a stainless steel pan, boil vinegar with cloves, cinnamon and orange zest; reduce by half. Strain vinegar. While hot, place in a bowl or pan; whisk in mostarda, mint, sage and basil.
2Pat lamb dry. Season with oil, salt and pepper; rub chops well. Brush vinegar glaze over both sides of each chop. Broil 4 inches from heat until brown, turning once. Lower heat; baste with glaze and continue turning chops. Cook to desired doneness. Remove chops, place on rack and brush with glaze. Allow chops to set 3 to 5 minutes.
Chef’s Note: Serve Mostarda Glazed Lamb Shoulder Chops over a Caesar salad or ratatouille risotto.
Recipe and image provided by the American Lamb Board