Yield: 1 Servings
|¼ cup||Olive oil|
|1 tablespoon||Balsamic vinegar|
|4 \N||Garlic cloves; minced|
|8 \N||Frenched 1-inch-thick rib lamb chops; (about 1 pound total)|
Can be prepared in 45 minutes or less.
In a small bowl whisk together oil, vinegar, garlic, and salt and pepper to taste. On a plate or in a shallow dish coat lamb chops on both sides with marinade and let marinate at room temperature, turning once, 30 minutes.
Broil chops on rack of a broiler pan 2 inches from heat 7 minutes, turning after 5 minutes, for medium-rare meat.
Gourmet March 1994
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 16, 1998