Ingredients:
8 Lamb Chops seasoned with salt and pepper
1/2 C. Xhosa Sauce
4 oz. diced Mint leaves
1 C. Red wine
4 Garlic cloves
1 C. Cream

Procedure:
Cook garlic, mint, wine and Xhosa Sauce until wine evaporates. Turn off heat and start cooking your lamp chops on a grill or under your broiler. Place cream into pan and boil at a low heat until your sauce thickens. Pour the sauce first onto the plate and then place the lamb on top or serve with the sauce on top of the lamb..