- 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
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.