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Rosemary Grilled Lamb Chops

Yield Makes 6 to 8 servings

Ingredients

  • 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

How to Make It

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

  2. 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.

  3. Remove lamb chops from marinade, discarding marinade.

  4. 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.