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Entree
6 - 12 servings
4 hours 10 minutes
8-10 minutes
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.
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