Grilled Lamb Loin Chops with Shallots and Red Wine

Preparation: Marinate a minimum of 4 hours

Cooking Time: 10 minutes

Serves: 4

Ingredients:

• 8 New Zealand Lamb Loin Chops, 1/2 to 1 1/2 inch (19 mm - 3.2 cm) thick, trimmed

Marinade:

• 1/2 cup Dry Red Wine
• 1/2 cup vegetable oil
• 1/2 cup Finely Chopped Shallots
• 1 teaspoon Crushed Dried Rosemary
• 1/2 teaspoon Thyme
• 1/2 teaspoon Each of freshly ground black pepper and salt

Method:
Nick edges of chops in several places to prevent curling. Place in a dish just large enough to hold them. Whisk marinade ingredients together and pour over chops. Refrigerate for at least 4 hours, turning once. Let lamb come to room temperature before grilling. Drain chops.

Depending on the thickness, grill lamb chops over medium-hot coals for 3 to 5 minutes per side, turning once or twice. The chops should register 120° to 135°F (50-56°C) at the thickest part for rare to medium-rare. Set the lamb aside for about 5 minutes before serving.