TANGY KIDNEY LAMB CHOPS
Prep Time: 20 Minutes
Marinating Time: about
Cook Time: 10 minutes
Ready in: 30 Minutes
(excluding marinating time)
Makes 4 servings
4 kidney lamb chops
1/2 cup red wine vinegar
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
1 teaspoon black pepper
1/4 cup white wine
2 tablespoons lemon juice
2 cloves garlic, peeled and minced
1/2 cup olive oil
1/4 cup minced onion
1. In a large, nonreactive
container, blend the olive oil, red wine vinegar, white wine,
lemon juice, garlic, and onion. Season with tarragon, parsley,
2. Place lamb chops in the mixture.
Cover, and marinate in the refrigerator for about 2 hours.
3. Lightly oil grill grids.
4. Preheat grill to high heat.
5. Remove kidney lamb chops from
the container and place on the grill grids. Discard any remain
6. Grill kidney lamb chops on the grids 5 minutes per side, to
an internal temperature of 145 degrees F.