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Ingredients:
120 ml balsamic vinegar
4 tbs olive oil
3 tbs fresh lemon juice
3 tbs fresh rosemary, finely chopped
6 garlic cloves, minced
freshly ground black pepper
12 1-inch-thick loin lamb chops, fat trimmed
1 1/2 cups mesquite wood chips, soaked in cold water 1 hour (optional)
Method:
1. 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.
2. 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.
3. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.
Enjoy!
Recommended wine:
Leonetti Sangiovese (2008)
The palate reveals the wine's youth as it is a big, tannic youngster on the first taste. This gives way to impressive length, some chalky oak, with a fantastic cutting acidity, focus and a burst of fruit that makes this wine's profile just explode wtih food. A must try!
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