1 TABLESPOON OLIVE OIL
4 LAMB SHOULDER CHOPS
2-3 LARGE GARLIC CLOVES, MINCED
1/2 LARGE ONION, CHOPPED
1/4 - 1 LB MUSHROOMS, SLICED
1 TABELSPOON SOY SAUCE
1 TABLESPOON RED WINE VINEGAR
1 CUP RED WINE
1/4 TEASPOON DRIED THYME
1 TEASPOON CORNSTARCH, DISSOLVED IN 1/4 CUP WATER

MINT SAUCE:
3/4 CUP RED WINE VINEGAR
(2 PACKAGES)FRESH MINT LEAVES
A PINCH OF SUGAR
1 TEASPOON OLIVE OIL

1 TABLESPOON OLIVE OIL 4 LAMB SHOULDER CHOPS 2 -3 LARGE GARLIC CLOVES, MINCED 1/2 LARGE ONION, CHOPPED 1/4 - 1 LB MUSHROOMS, SLICED 1 TABELSPOON SOY SAUCE 1 TABLESPOON RED WINE VINEGAR 1 CUP RED WINE 1/4 TEASPOON DRIED THYME 1 TEASPOON CORNSTARCH, DISSOLVED IN 1/4 CUP WATER 3/4 CUP RED WINE VINEGAR 1 TEASPOON OLIVE OIL

In a large skillet heat the oil over merdately high heat until it is hot but not to the point of smoking. In it saute the chops, seasoned with salt & pepper, 4 -5 minutes each side. Transfer chops to warming dish. In the remaining fat, cook the garlic & onion for 1 -2 minutes, while stirring. Add the mushroom & soy sauce & cook for about 2-3 minutes, stirring. Add the vinegar, wine & thyme. Stir in the cornstarch mixture. Return chops to skillet & baist with sauce. Reduce heat to low simmer & cook about 2 minutes or while you prepare the mint sauce. To make the mint sauce, place all ingredients into processor & pulse just 2-4 times.