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Provencale Lamb Chops

bbq, lamb

1/4 cup red wine vinegar
2 tablespoons (each) chopped fresh rosemary; and
thyme or marjoram
2 cloves garlic; minced
1 tablespoon olive oil
1/2 teaspoon pepper
1/4 teaspoon salt
8 loin lamb chops (1 1/2 lb total)

In shallow glass dish, whisk together vinegar, rosemary, thyme, garlic, oil, pepper and salt; add lamb chops, turning to coat. Let stand for 5 minutes. (Make-ahead: Cover and refrigerate for up to 4 hours.) Reserving any marinade, place chops on greased grill over medium-high heat; close lid and cook, turning once and brushing with marinade, for about 14 minutes for medium-rare or until desired doneness. Substitution: Use 1 pound top sirloin grilling steak, 4 pork loin chops or 4 boneless skinless chicken breasts instead of lamb chops.

Contributor: Canadian Living Magazine, June, 2000

Yield: 4 servings

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