Grilled Lamb

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Offer some homemade breadsticks with the lamb: Just cut a French bread baguette lengthwise into quarters; brush with olive oil that has been mixed with fresh herbs. Grill alongside the lamb until golden, about 2 minutes per side. Serve raspberries and cream with cookies for dessert.


Ingredients

Serves 4

3/4 cup balsamic vinegar

6 tablespoons olive oil

3 tablespoons fresh lemon juice

3 tablespoons minced fresh rosemary or 3 teaspoons dried

6 garlic cloves, minced

1 teaspoon ground black pepper

12 1-inch-thick loin lamb chops, fat trimmed

1 1/2 cups mesquite wood chips, soaked in cold water 1 hour (optional)

Step 1

Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. cover with foil and refrigerate 4 hours, turning lamb chops occasionally.


Step 2

Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, season lamb with salt and pepper and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.