CHRISTIAN CHEFS INTERNATIONAL
Grilled Rosemary Lamb Chops

Yield: Serves 4

3/4C (177ml) Balsamic Vinegar
6T (89ml) Olive Oil
3T (44ml) Fresh Lemon Juice
3T (21g) Fresh Minced Rosemary (1T/7g dried if you must)
6 Cloves Minced Garlic
1t (2g) Ground Black Pepper
12ea. 1" (2.54cm) thick Loin Lamb Chops (fat trimmed)
(optional) Mesquite Wood Chips soaked one hour (Grape Wood Chips are good, too)

Procedure:
Mix first 6 ingredients in a small bowl.
Place lamb chops in a single layer in a glass dish.
Pour marinade over meat, cover with foil and refrigerate for 4 hours, turning chops occasionally.
Prepare grill.
Season lamb with salt and pepper and place on grill.
Grill chops till done basting with marinade.

Submitted by Scott Brewer


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