A green salad, simple potato, and a bottle of good pinot noir, and you have dinner!
8-10 lamb chops, trimmed of ant fat
1/2 cup red wine
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon lemon juice
2 garlic cloves, minced
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon salt
Place the trimmed lamb chops in a non-corrosive baking dish. Combine the red wine, olive oil, soy sauce, lemon juice, garlic, rosemary, oregano, and salt. Pour over the lamb chops. Marinate 2-4 hours, turning the chops occasionally.
Prepare the barbecue. When the coals are ready, remove the lamb chops from the marinade and place on the barbecue grill. Cook 4 minutes per side for rare. While cooking, baste with remaining marinade.
Serves 4.
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