8 3/4 inch lamb loin chops
1 salt and pepper
1 marinade
1/4 cup vegetable oil
2 centiliter garlic; crushed
1/4 cup dry white wine
2 tablespoon tomato paste
2 tablespoon tarragon vinegar
1 teaspoon dry mustard
4 to 5 springs fresh tarragon

Combine marinade ingredients and pour over lamb chops that have been put in a shallow bowl. Cover with plastic wrap and refrigerate for at least 3 hours.

Drain chops, reserving marinade. Bring back to room temperature.
Place on grill; brush generously with marinade and cook to desired doneness. Season and serve.

Yield: 4 servings