Rosemary Grilled Lamb Chops

Southern Living
Makes 6 to 8 servings


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1 cup red wine
1/2 cup olive oil
1/2 teaspoon Worcestershire sauce
2 tablespoons chopped fresh parsley
2 bay leaves
2 green onions, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
8 (1 1/2-inch-thick) lamb chops (about 2 pounds)
Rosemary sprigs
2 tablespoons fresh lemon juice


Combine first 10 ingredients. Reserve 1/3 cup red wine mixture.

Place 8 (1 1/2-inch-thick) lamb chops in a large heavy-duty zip-top plastic bag. Add red wine mixture. Seal bag, and chill 2 hours, turing occassionally.

Remove lamb chops from marinade, discarding marinade.

Grill chops, covered with grill lid, over medium-high heat (350º to 400º) 8 to 10 minutes on each side or to desired degree of doneness, brushing with reserved wine mixture using rosemary sprigs. Squeeze juice over chops before serving.

Created date

October 2003