Italian-style lamb chops

Yield: 4 servings

Measure Ingredient
8 \N Lamb rib chops,1\" thick
1 cup Dry red wine
¼ cup Chopped onion
3 tablespoons Soy sauce
2 tablespoons Lemon juice
1 tablespoon Sugar
2 teaspoons Dried oregano leaves
2 teaspoons Dried thyme leaves
3 tablespoons Finely chopped parsley

1. Trim fat from chops and discard. Rinse chops and place in a heavy plastic food bag. Add wine, onion, soy sauce, lemon juice, sugar, oregano, and thyme. Seal bag; rotate to mix ingredients well. Chill at least 30 minutes or up to 6 hours; turn occasionally. 2. Lift out chops, draining; reserve marinade. Place chops on a lightly oiled rack on a broiler pan. Broil chops about 6" from heat, basting several times with marinade. Turn chops once to brown evenly, and cook until done to your taste. For medium-rare (still pink in center; cut to test), allow 8-10 minutes. Transfer chops to a warm platter; sprinkle with parsley. 

~ Carole Van Brocklin, Port Angeles, Washington.

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