Joan's Rosemary Lamb Chops

Joan's Rosemary Lamb Chops
Photo by J. Savage Gibson


  • ¼ cup balsamic vinegar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon dried rosemary
  • Garnish: green onion curls
  • ¼ teaspoon freshly ground pepper
  • 8 (1 1/2-inch-thick) lamb loin chops
  • ¼ cup olive oil
  • + 2 more ingredients
    • 2 garlic cloves, minced
    • 1 green onion, chopped

Combine first 7 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add lamb chops. Cover or seal, and chill 8 hours or overnight, turning chops occasionally. Let stand at room temperature 30 minutes. Remove chops from marinade, discarding marinade. Grill, covered with grill li...

View full recipe at My Recipes


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