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Rosemary Lamb Chops

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Rosemary Lamb Chops

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  • 10-12 loin lamb chops, about 1 1/2 inches thick
  • 1/2 cup Fresh Rosemary Olive Oil
  • 1/3 cup red wine vinegar
  • 1 tablespoon dried rosemary
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


Combine all ingredients, except lamb, in a large glass bowl. Place chops in bowl and turn repeatedly to coat well. Cover and refrigerate for 4 to 12 hours.

Once marinated, remove chops from fridge and allow to come to room temperature. Preheat grill to medium-high heat.

Remove chops from marinade and place on a lightly oiled grill rack. Cook for 8 minutes on each side.

Remove from heat, allow to rest for 3-5 minutes, and serve.

Prep time: 12 minutes.
Cooking time: 16 minutes.

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