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Joan's Rosemary Lamb Chops




Source of Recipe


Southern Living, FEBRUARY 1997






Recipe Introduction


This recipe also works well with thick-cut pork chops.







List of 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
  






Instructions



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.
   






Final Comments


Makes 4 servings