| 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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