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Stuffed lamb chops with garnetberries and mint

Ingredients
White wine or water　　1/2 cup
garnetberries　 　　　1/3 cup
bread crumb　　　　　1/3cup
fresh mint (chopped)　1/3 cup
1 grinded garlic
a pinch of salt and pepper
lamb chops for two servings

Steps
1. Let the wine simmer in a small saucepan over low heat. Remove it from heat, put in the garnetberries and cook for 10 minutes until the fruits swell. Drain.
2. Mix the garnetberries with bread crumb, mint and garlic in a big bowl. Season with salt and pepper.
3. Place the lamb chops on a chopping board. Cut out a long and deep pocket in the middle of the meat with a long sharp knife. Stuff the other indgredients into the pocket with hands or a spatula.
4. Heat up the grill or frying-pan. Grill or pan-fry the lamb chops for 2 minutes on each side until they turn golden brown. Then grill them in a preheated oven of 450 degrees until done. For medium rare, grill for about 8 minutes.

5. Remove bones and serve.

紅醋栗薄荷醬釀羊扒

材料
白酒或開水　　　　　半杯
紅醋栗　　　　　　　1/3杯
麵包糠　　　　　　　1/3杯
新鮮薄荷葉（切碎）　1/3杯
蒜頭（磨成蓉）　　　1顆
鹽　　　　　　　　　適量
胡椒　　　　　　　　適量
小羊架　　　　　　　2份
製法
1. 以小鍋將白酒微微烘暖，離火並加入紅醋栗，煮約10分鐘直至脹大，隔去水份。
2. 在一中碗內混和紅醋栗、麵包糠、薄荷及蒜蓉，以鹽及胡椒調味。
3. 羊架置於砧板上，以長而薄的肉刀於中間位置切入一長條罅隙，用手或木勺將準備好之材料滿滿釀入罅隙之中。
4. 將烤板或燒鍋燒紅，將羊架每面燒烤約2分鐘成金黃色，再置於450度之焗爐中烤至成熟，如要半熟，該置於焗爐內約8分鐘。
5. 羊架去骨取肉後即上。

翻譯:
The red gooseberry mint sauce ferments Yang Ba

Material :
1.white liquor or boiling water　　　　　 (Half cup of)
2.red gooseberries　　　　　　　 (1/3 cup of)
3.bread rice polishings　　　　　　　 (1/3 cup of)
4.fresh thin lotus leaves (cut to pieces) (1/3 cup of)
5.garlic (to grind to hibiscus)　　　 (1)
6.salt　　　　　　　　　 (Right amount)
7.pepper　　　　　　　　 (Right amount)
8.lamb frame　　　　　　 　(2 )

facture :

1. Dries slightly by the small pot the white liquor warmly, joins the red gooseberry to the open fight between factions, until boils 10 minutes to swell approximately, separates the moisture.

2. In a bowl mixes the red gooseberry, the bread rice polishings, the peppermint and the garlic hibiscus, blends flavors by the salt and the pepper.

3. The sheep mounting on the block, cuts into a sliver of crack by long and the thin meat knife in the middle position, will prepare material Man Manniang with the hand or the wooden bucket to enter in the crack.

4. The salamander or the distillery heat, each surface bake Yang Jia 2 minutes to become approximately golden yellow, again puts in 450 degrees 焗 stoves to roast to maturely, if wants the half ripe, should put in 焗 in the stove approximately 8 minutes.

5. After a sheep boning takes the meat namely on.