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In a bowl, mix together all the marinade ingredients. In a shallow baking dish, pour marinade over the lamb chops and refrigerate, covered, for 1 hour. Meanwhile, prepare the sauce in your vitamix or blender Combine all the ingredients, except the oils, in a blender Blend until smooth Slowly add the peanut oil and chili oil, if using Season with salt and pepper Remove the lamb from the fridge and either preheat the grill or heat a non-stick skillet over medium heat. If grilling, grill about 3 minutes each side or until medium rare. For the skillet, it's ok to cook them in batches...you don't want to crowd the pan. Saute for about 2 minutes on each side and keep warm in a low heated oven while you finish the remaining chops.
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Dried spearmint — Middle Eastern dishes, tea, tzatziki, lamb
Dried mint for convenience — tabbouleh, tzatziki, tea, lamb
Professional-grade blender — silky purees, hot soups, nut butters
Italian pasta organized by shape — which sauce belongs with which pasta
Real fermented mirin — sweet rice wine for glazes and teriyaki