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Meat RecipesLamb Recipes pg 2 >  Lamb Chops, Red Wine Marinade



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Country Living Eating Outdoors
by The Editors of Country Living
Whereas in winter we might use a fork and knife to cut the meat away from the bone of these tender lamb chops, the warm weather gives us permission to let our hair down, or at least our knives, and pick these up with our fingers. After all, isn't part of the fun of a grilled chop eating it right down to the bone?
Makes 4 Servings

• 1/2 cup red wine
• 1/4 cup olive oil
• 2 tablespoons red-wine vinegar
• 1 tablespoon fresh lemon juice
• 1 lemon, peel only, cut into thin strips
• 3 large cloves garlic, minced
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh mint
• 3/4 teaspoon freshly ground black pepper
• 8 lamb rib chops (about 2 pounds)
• 1 green bell pepper, cut lengthwise into eighths
• 1 red bell pepper, cut lengthwise into eighths
• 3 small onions, peeled and quartered
• 8 cherry tomatoes
• 1 teaspoon salt
• 4 sprigs fresh thyme

Make The Marinade:
• In a large baking dish, combine the red wine, 3 tablespoons olive oil, vinegar, lemon juice, lemon peel, garlic, 2 teaspoons thyme, mint, and 1/2 teaspoon pepper.
• Reserve 1/4 cup of the marinade and set aside.
• Add the lamb chops to the remaining marinade, turning to coat. Cover and refrigerate for 4 hours, turning the meat after 2 hours to marinate evenly.

Grill The Chops:
• Prepare the grill for cooking over high heat.
• Remove the chops from the marinade, pat dry, and set aside.
• Reserve the marinade.
• In a large bowl, combine the bell peppers, onions, tomatoes, remaining 1 tablespoon olive oil, reserved marinade, salt, remaining 1/4 teaspoon pepper, and thyme sprigs and toss to coat. Grill vegetables until just softened—5 to 6 minutes per side. Transfer to a platter and keep warm.
• Grill the chops—about 4 minutes per side for medium-rare.
• Divide equally among 4 plates and serve immediately with grilled vegetables.

Nutrition Information Per Serving— protein: 61.4 g; fat: 28.1 g; carbohydrate: 11.1 g; fiber: 2.5 g; sodium: 712 mg; cholesterol: 189 mg; calories: 563.


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