Recipe(tried): Grilled Rosemary Lamb Chops

GRILLED ROSEMARY LAMB CHOPS
Source: Bon Appetit, July 1995
Servings: 4

I halved this recipe. In fact, I used 5 lamb chops but we only ate 4 since we had so many other dishes. You may find that 2 lamb chops per person is enough. The recipe allows for 3 lamb chops per person.

3/4 cup balsamic vinegar
6 Tbsp. olive oil
3 Tbl. fresh lemon juice
3 Tbsp. fresh rosemary or 3 tsp. dried
6 garlic cloves, minced
1 tsp. 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)

Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. Cover with foil and refrigerate 4 hours, turning lamb chops occasionally.

Prepare barbeque (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.