MIX together 1-1/2 cups Kraft Signature Balsamic Vinaigrette Dressing and 1/4 cup chopped mint leaves.
POUR three quarters of the prepared marinade over 8 small lamb rib chops in a resealable plastic bag and refrigerate for 2 to 3 hours or overnight. Reserve remaining marinade in the refrigerator until needed.
GRILL lamb chops on HIGH heat for about 8 to 10 min. for medium doneness, turning once during grilling. Discard used marinade. Brush chops with reserved marinade the last few min. of grilling.