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Grilled Rosemary Lamb Chops

3/4 c Balsamic vinegar
6 tb Olive oil
3 tb Fresh lemon juice
3 tb Minced fresh rosemary or 3 teaspoons dried
6 Garlic cloves; minced
1 ts Ground black pepper
12 1-inch-thick loin lamb chops; fat trimmed
1 1/2 c Mesquite wood chips; soaked in cold water 1 hour, (optional)

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). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, 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.

4 Servings

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