- 6 baby lamb chops
- 4 ounces dry red wine
- 4 garlic cloves, minced
- 1 tablespoon rosemary, chopped (or 1 teaspoon dried)
- ½ teaspoon sea salt
- ¼ teaspoon coarse black pepper
Place lamb chops, wine and garlic in a large heavy-duty zip-top plastic bag. Seal bag; marinate in refrigerator 1 1⁄2 hours, turning bag occasionally.
Remove lamb from bag; discard marinade. Sprinkle chops with rosemary, salt and pepper. Place lamb on grill rack; cover and grill 8 minutes on each side or until desired degree of doneness.BLOG COMMENTS POWERED BY DISQUS