Joan's Rosemary Lamb Chops |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe also works well with thick-cut pork chops. Ingredients:
1/4 cup olive oil |
1/4 cup balsamic vinegar |
1 tablespoon dried rosemary |
1 tablespoon fresh lime juice |
1/4 teaspoon freshly ground pepper |
2 garlic cloves, minced |
1 green onion, chopped |
8 (1 1/2-inch-thick) lamb loin chops |
garnish: green onion curls |
Directions:
1. Combine first 7 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add lamb chops. Cover or seal, and chill 8 hours or overnight, turning chops occasionally. Let stand at room temperature 30 minutes.
2. Remove chops from marinade, discarding marinade. Grill, covered with grill lid, over medium-high heat (350° to 400°), turning occasionally, 12 minutes or until a meat thermometer inserted into thickest portion registers 145°. Garnish, if desired.
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