Rosemary Grilled Lamb Chops

recipe

Yield:

Makes 6 to 8 servings

Recipe from

Southern Living

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

Preparation

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.