Tuesday, September 11, 2012

Grilled Rosemary Lamb Sirloins


1/4 cup balsamic vinegar
1 tablespoons olive oil
1 tablespoons fresh lemon juice
1 tablespoons minced fresh rosemary or 3 teaspoons dried
2 garlic cloves, minced
1/2 teaspoon ground black pepper
4 1-inch-thick lamb sirloins (or chops), fat trimmed

  • Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. cover with foil and refrigerate 4 hours, turning lamb chops occasionally.
  • Prepare barbecue (medium-high heat). Season lamb with salt and pepper and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.

Read More http://www.epicurious.com/recipes/food/views/Grilled-Rosemary-Lamb-Chops-658#ixzz24zNVdO2d

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