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.
Georgia Thornstenson, Herndon, Virginia,
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