WINE & MINT LAMB CHOPS
1/4 cup dry red wine
2 tablespoons soy sauce
2 teaspoons fresh mint, chopped
1 teaspoon fresh basil, chopped
1/2 teaspoon pepper
1 garlic clove, minced
4 bone-in lamb chops
In a large ziplock bag, combine the first 6 ingredients. Then add chops. Seal bag and turn to coat the chops. Refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill lamb, uncovered, over medium heat for at least 5 minutes [no more than 7] each side. Using a thermometer, temp should real 160 degrees F.
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