| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian, Lamb | 4 | Servings |
INGREDIENTS
| 8 | Lamb rib chops,1" thick | |
| 1 | c | Dry red wine |
| 1/4 | c | Chopped onion |
| 3 | tb | Soy sauce |
| 2 | tb | Lemon juice |
| 1 | tb | Sugar |
| 2 | ts | Dried oregano leaves |
| 2 | ts | Dried thyme leaves |
| 3 | tb | Finely chopped parsley |
INSTRUCTIONS
1. Trim fat from chops and discard. Rinse chops and place in a heavy plastic food bag. Add wine, onion, soy sauce, lemon juice, sugar, oregano, and thyme. Seal bag; rotate to mix ingredients well. Chill at least 30 minutes or up to 6 hours; turn occasionally. 2. Lift out chops, draining; reserve marinade. Place chops on a lightly oiled rack on a broiler pan. Broil chops about 6" from heat, basting several times with marinade. Turn chops once to brown evenly, and cook until done to your taste. For medium-rare (still pink in center; cut to test), allow 8-10 minutes. Transfer chops to a warm platter; sprinkle with parsley. ~ Carole Van Brocklin, Port Angeles, Washington. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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