• 1 Cup Apple Cider Vinegar
• 2 Heaping Spoonfuls of Brown Sugar (adjust to taste)
• 1 Heaping Spoonful of Mint Jelly
• 1 3/4 oz. Packet of Fresh Mint
• 1 Rack of Lamb

Combine vinegar, brown sugar and jelly in a mixing bowl. Whisk ingredients together until the jelly is more or less disolved. Finely chop the mint leaves with your chef's knife (or, if you're a Nipponophile like myself, your santoku.) Add mint to the liquid and pour into a tupperware container. Separate the rack of lamb into chops. Submerge chops in the marinade and refrigerate overnight.

At the game, build a charcoal fire in one half of your grill. DO NOT USE MATCHLIGHT CHARCOAL! Once the coals turn to white, place the chops on the opposite side of the grill away from the coals. Now this part is very important: Crack a beer. Toss your football around and occasionally sip your malted beverage. When the beer is finished, the chops are ready to turn. Crack another beer. Toss the football. When the second is beer is finished, so are your chops. They should be a tender medium rare. If they are not, then you didn't pay attention to the charcoal covers half the grill part.