Grilled rosemary lamb chops

1 Servings

Ingredients

Quantity Ingredient
¾ cup Balsamic vinegar
6 tablespoons Olive oil
3 tablespoons Fresh lemon juice
3 tablespoons Minced fresh rosemary or 3 teaspoons dried
6 Garlic cloves; minced
1 teaspoon Ground black pepper
12 1-inch-thick loin lamb chops; fat trimmed
1½ cup Mesquite wood chips; soaked in cold water 1 hour, (optional)
4 Servings

Directions

Offer some homemade breadsticks with the lamb: Just cut a French bread baguette lengthwise into quarters; brush with olive oil that has been mixed with fresh herbs. Grill alongside the lamb until golden, about 2 minutes per side. Serve raspberries and cream with cookies for dessert.

Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. cover with foil and refrigerate 4 hours, turning lamb chops occasionally.

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 and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare.

Transfer to platter and serve.

Bon Appétit July 1995

Posted to recipelu-digest by Sandy <sandysno@...> on Mar 16, 1998

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