Prep: 35 minutes, Grill: 12 minutes, Marinate: 2 to 24 hours
6 lamb chops, cut about 1 inch thick each (about 13/4 Ib. total)
¾ cup dry red wine
3 Tbsp. finely chopped fresh rosemary
2 cloves garlic, finely chopped
1 Tbsp. balsamic vinegar
½ tsp. coarsely ground black pepper
1 Tbsp. butter
Fresh rosemary sprigs
1. Trim fat from lamb chops. Place chops in a self-sealing plastic bag set in a shallow dish. Add red wine, 2 tablespoons of the chopped rosemary, the garlic, balsamic vinegar, pepper, and salt. Seal the bag. Marinate in the refrigerator for 2 to 48 hours, turning the bag occasionally. Drain the chops, reserving the marinade.
2. Grill chops on the rack of an uncovered gas grill on medium or charcoal grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare (instant-read thermometer registers 145°F) or 15 to 17 minutes for medium (instant-read thermometer registers 160°F). Season to taste with additional salt and pepper.
3. Meanwhile, strain reserved marinade into a small saucepan; discard solids. Simmer, uncovered, over medium heat about 5 minutes or until reduced to 1/3 cup. Add butter and the remaining 1 tablespoon chopped rosemary; cook 1 minute. Serve sauce with the chops. Top with rosemary sprigs. Makes 6 servings.
Each serving: 134 Cal, 7g total fat (3g sat. fat), 43mg chol, 154mg sodium, 1g carbo, 0g fiber, 11g pro. Daily Values: 2% vit A, 1% calcium, 6% iron.
Modification of the original recipe:
1. Use 1 cup red wine.
2. Marinade in a glass container for 24 hours in the refrigerator. Turn once if the chops are not fully merged in the marinade.
3. Pan fry instead of grill on a cast iron pan to the doneness. To prevent meat from burning, lay bone part, instead of meat part, on the pan until its done.
4. It is not necessary to add butter to the marinade.
