Raspberry & Rosemary Grilled Lamb Chops

Raspberry & Rosemary Grilled Lamb Chops

Yield: 4 Servings

2 T  raspberry vinegar

1 T  dijon mustard

1 T  soy sauce

2 t  fresh rosemary or,Minced

1 1/2 tsp.,Dried

1 t  olive oil

1 clove garlic,minced

8 lamb loin chops

In large shallow dish, whisk together vinegar, mustard, soy sauce,

rosemary, oil and garlic; add lamb chops in single layer, turning to

coat well. Cover and marinate in refrigerator for at least 2 hours or

up to

hours, turning occasionally.

Discarding marinade, place chops on greased grill over medium-high

heat; cook for about 5 minutes per side for medium-rare or to desired

doneness. Transfer to platter; tent with foil and let stand for 5

minutes. Makes 4 servings. Typed in MMFormat by cjhartlin@msn.com

Source: Canadian Living 20th Anniversary Cookbook.