Barbecued Lamb Chops
Servings 8

8 (2-inch-thick) lamb rib chops
salt and pepper to taste
3 cloves garlic, halved
1/2 cup red wine vinegar
1/4 cup vegetable oil
pinch of dried whole rosemary, crushed

Trim excess fat from lamb chops, and sprinkle chops with salt and pepper. Rub garlic over surface of chops. Combine red wine vinegar, vegetable oil, and crushed rosemary, stirring well; baste chops with vinegar mixture. Set remaining vinegar mixture aside. Grill chops over medium coals 12 minutes on each side or until desired degree of doneness. Baste frequently with vinegar mixture