and Rosemary Grilled Lamb Chops|
Raspberry and Rosemary Grilled Lamb Chops
2 tb Raspberry vinegar
1 tb Dijon mustard
1 tb Soy sauce
2 ts Minced fresh rosemary or
1/2 tsp. dried
1 ts 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. Typed in MMFormat by email@example.com Source: Canadian Living
20th Anniversary Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin"
on Apr 24, 1998