These grilled rosemary lamb chops are a simple addition to the barbecue that will have guests thinking you’ve spent hours on it, with fresh rosemary the smell will be unbelievable.

Serves: 4

 

Ingredients:
  • 3/4 cup balsamic vinegar
  • 6 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons minced fresh rosemary or 3 teaspoons dried
  • 6 garlic cloves, minced
  • 1 teaspoon ground black pepper
  • 12 1-inch-thick loin lamb chops, fat trimmed
  • 1 1/2 cups mesquite wood chips, soaked in cold water 1 hour (optional)

 

Directions:

 

  • Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13 x 9 x 2-inch glass dish. Pour marinade over. cover with foil and refrigerate 4 hours, turning lamb chops occasionally.

 

  • Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, season lamb with salt and pepper and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve
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