These lamb chops make an elegant meal, but are even better when served with this delicious minted gravy. The flavor comes from Bigelow Plantation Mint tea and a touch of honey gives it a hint of sweetness.
Preheat oven to 400ºF. Combine the bread crumbs, parsley, garlic, salt, and pepper in a small bowl. Using a brush, coat both sides of each chop with mustard, and press breadcrumb mixture onto chops. Place chops on a rack on a baking sheet and bake for 25-30 minutes, or until medium-doneness is achieved. While the chops are baking, bring beef stock to a boil in a small saucepan, turn off the heat. Add the teabags and steep for 10 minutes, making sure they are all submerged. Remove the teabags to a small strainer and using the back of a spoon, press as much liquid as possible back into the pan. Stir in the honey and return to a boil, stirring until the honey is incorporated. In a small bowl, combine the flour and butter into a smooth paste, using a fork. Turn off heat, add the butter/flour mixture to the gravy, bit by bit, and whisk until it is incorporated and the sauce thickened. Remove lamb chops from the oven, let stand for 3-4 minutes. Place on a serving platter and serve hot gravy on the side. *Recipe serves 6 people--- 12 loin chops = about 3 lbs (2 per person) 18 rib chops = about 3 lbs (3 per person) 6 shoulder chops = about 3 lbs (1 per person)