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Recipe
Ingredients
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2 lb lamb chops (loin chops, rib chops or shoulder chops)
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1/4 cup red wine vinegar
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2 teaspoons salt
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1/2 teaspoon black pepper
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1/4 tsp allspice
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1 tablespoon minced garlic
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1/2 onion thinly sliced
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2 tbsp olive oil
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Preparation
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Mix together the vinegar, salt, pepper, allspice, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in the refrigerator for 2 hours.
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Preheat an outdoor grill to medium-high heat.
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Use a brass grill brush to brush away any debris from previous culinary adventures.
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Use a silicone basting brush, and high-temperature oil, like flaxseed or canola oil to brush the grill before you cook.
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Remove the lamb from the marinade. For a one-inch thick chop, grill to desired doneness, about 4 minutes per side for medium.
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Take it off the heat and place it on a warm plate or serving platter. Cover the meat loosely with foil and allow it to rest for 3-5 minutes.
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Enjoy!!
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