Currant-glazed lamb chops

2 tsp Garlic EVOO
¼ tsp salt
2 teaspoons minced rosemary
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
8 (3-ounce) lamb rib chops, trimmed
Cooking spray
1/3 cup red currant jelly 
3 Tbsp Black Currant Balsamic Vinegar
2 tsp whole-grain mustard
2 Tbsp chopped fresh mint
Rosemary leaves (optional)

1. Combine EVOO, salt, rosemary, garlic powder, and pepper in a bowl.  Rub paste evenly on both sides of chops.

2. Coat skillet with cooking spray and heat over medium-high heat.  Add lamb and cook for 6 minutes, 3 minutes each side, until
desired doneness is reached. Remove from pan, and keep warm.

3. Add remaining 1/4 cup broth, jelly, Flying Olive Black Currant Balsamic Vinegar, and mustard.  Bring to a boil.  Reduce heat; simmer for 1-5 minutes or until slightly syrupy. Add fresh mint towards end.

4. Spoon sauce over lamb. Garnish with rosemary leaves, if desired.

**The sauce was really good, but did not add quite enough punch.  This might be 5 stars if cook the chops in the sauce for a little bit to better infuse the flavor.