| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Balsamic vinegar |
| 6 | tb | Olive oil |
| 3 | tb | Fresh lemon juice |
| 3 | tb | Minced fresh rosemary or 3 teaspoons dried |
| 6 | Garlic cloves; minced | |
| 1 | ts | Ground black pepper |
| 12 | 1-inch-thick loin lamb chops; fat trimmed | |
| 1 1/2 | c | Mesquite wood chips; soaked in cold water 1 hour, (optional) |
| 4 | Servings |
INSTRUCTIONS
Offer some homemade breadsticks with the lamb: Just cut a French bread baguette lengthwise into quarters; brush with olive oil that has been mixed with fresh herbs. Grill alongside the lamb until golden, about 2 minutes per side. Serve raspberries and cream with cookies for dessert. 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 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. Bon Appétit July 1995 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16, 1998
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