8 Welsh lamb chops 4 pt vinegar salt and pepper 1 tb sugar 1 ts thyme 2 ts chopped mint GOLWYTHON OEN CYMREIG Wash and score the fat on the chops to make it crisp. Place in a meat tin and sprinkle with salt and pepper and thyme. Bake in a hot oven, allowing 20 minutes per Ib. and 20 minutes cver. Begin at 425/F. or Mark 7 and reduce to 400/F. or Mark 6 after 30 minutes. The Sauce: Dissolve the sugar in the minimum of water and add with the mint to the vinegar. Serve the lamb chops with new potatoes, peas and mint sauce. Posted to MM-Recipes Digest V4 #253 by "ray.watson" on Mon, 16 Sep 1996.