Grilled Lamb Shoulder Chops 

2 lb lamb chops (loin chops, rib chops or shoulder chops) 

1/4 cup red wine vinegar

2 teaspoons salt

1/2 teaspoon black pepper

1/4 tsp all spice

1 tablespoon minced garlic

1/2 onion thinly sliced

2 tbsp olive oil

Mix together the vinegar, salt, pepper, all spice, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.

Preheat an outdoor grill for medium high heat

Use a brass grill brush to brush away any debris from previous culinary adventures.

Use a silicone basting brush, and high-temperature oil, like flaxseed or canola oil to brush the grill before you cook.

Remove lamb from the marinade. For a one inch thick chop, grill to desired doneness, about 4 minutes per side for medium. 

Take it off the heat and place it on a warm plate or serving platter. Cover the meat loosely with foil and allow to rest for 3-5 minutes.  

Enjoy!!