I made these lamb chops for my family last night they wouldn’t stop raving about them. Personally I don’t like lamb so I cannot say. Thought I would share for those people who do like lamb chops:<\/p>\n\n\n\n
8 Thickly cut Lamb Chops, washed (Costco usually sells good lamb)<\/p>\n\n\n\n
1 Cup Gallo Brothers White Zinfandel wine
1\/3 C Bragg All Purpose Soy Seasoning
3 Tbsp Maple syrup
2 Tbsp French’s regular mustard
1 Tbsp Olive oil
2 Tbsp Oregano
1 Tbsp Rosemary
1 stalk of mint leaves (stalks removed)
1 tsp Salt
1 tsp Pepper<\/p>\n\n\n\n
Mix the ingredients for the marinade together. Dip each lamb chop into the marinade and roll it over a few times to get it coated. Place in a container you can cover with plastic or a lid. Continue the process for all the lamb chops. When done pour the remainder of the marinade over the cops, cover and store in the fridge for at least 2 hour. For best results turn the chops over every hour until you are ready to cook them.<\/p>\n\n\n\n
Set your grill to medium\/medium high (both depending on your grill and how charred you want the outside of your chops to be). Take the lamb out of the marinade and place directly on the grill (don\u2019t bother wiping the chops down as suggested in other lamb recipes, not really necessary). Close the lid and cook the chops for 8 minutes and turn over. Put a tablespoon of the marinade on top of the cooked side of the chops to help them stay moist. Close the lid and continue to cook for 6 \u2013 10 more minutes depending on your grill temperature and the thickness of the chops. Move the lamb chops to a plate and allow to stand 5 \u2013 10 minutes before devouring them.<\/p>\n\n\n\n