ingredients

  • 3.0 tablespoons balsamic vinegar
  • 1.5 tablespoons olive oil
  • 2 ¼ teaspoons fresh lemon juice
  • 2 ¼ teaspoons minced fresh rosemary, or 3 teaspoons dried
  • 1 ½ cloves garlic, minced
  • ¼ teaspoon ground black pepper
  • 3 1" Thick Loin Lamb Chops, fat trimmed

directions

1. Mix together the vinegar, oil, lemon juice, rosemary, garlic, and pepper. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. Cover and let marinate, refrigerated for 4 hours, turning occasionally.
2. Prepare barbecue (medium-high heat). When coals turn white (drain chips, if using, and scatter over coals. When chips begin to smoke), Season lamb with salt and pepper. Cover; grill chops about 4 minutes per side for medium-rare or until desired doneness. 4 Servings Bon Appetit July 1995

Notes

NOTES : 1 1/2 cups mesquite wood chips, soaked in cold water 1 hour may be used to grill chop

Categories

Web

Keywords

Barbecue, Lamb

MacGourmet downloadGrilled Rosemary Lamb Chops. To import, drag image to your MacGourmet recipe box.

source

Bon Appétit

servings/yield

Yield: 12 chops

rating