Raspberry & Rosemary Grilled Lamb Chops
2 tablespoon raspberry vinegar
1 tablespoon dijon mustard
1 tablespoon soy sauce
2 teaspoon minced fresh rosemary or
1 1/2 tsp. dried
1 teaspoon olive oil
1 clove garlic, minced
8 lamb loin chops

In large shallow dish, whisk together vinegar, mustard, soy sauce, rosemary, oil and garlic; add lamb chops in single layer, turning to coat well. Cover and marinate in refrigerator for at least 2 hours or up to 8 hours, turning occasionally.

Discarding marinade, place chops on greased grill over medium-high heat; cook for about 5 minutes per side for medium-rare or to desired doneness. Transfer to platter; tent with foil and let stand for 5 minutes.

Makes 4 servings.

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