Ingredients

• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 tablespoons chopped fresh mint
• 2 lamb shoulder blade chops
• 3 leaves mint

Instructions

1. Whisk balsamic vinegar, olive oil, and soy sauce together in a bowl; stir in chopped mint. Add lamb chops and toss to evenly coat. Cover with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. Place lamb chops on the grill, reserving marinade in the bowl. Cook lamb chops, flipping once, until slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Place onto a serving plate.
4. Pour reserved marinade into a small saucepan; bring to a boil. Reduce heat to low. Simmer until marinade is reduced by half, about 10 minutes. Drizzle over lamb chops; garnish with mint leaves.