Grilled Rosemary Lamb Chops
By Melissa's Corporate Chefs


3/4 cup Balsamic Vinegar
6 tablespoons Olive Oil
3 tablespoons Organic Lemon juice freshly squeezed
3 tablespoons Rosemary minced
6 cloves Organic Garlic minced
1 teaspoon Ground Black Pepper
12 Loin Lamb Chops (1 inch thick) fat trimmed
1 1/2 cups Mesquite Wood Chips soaked in cold water for 1 hour (optional)

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 chops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare.
Transfer to platter and serve.

Makes 12 servings.