Mediterranean Grilled Lamb Chops

This marinade has enough flavor that even a short soak will suffice. This is my go-to lamb recipe for mid-week meals. If you have pomegranate molasses (which I teach you to make here), a little drizzle over the chops makes them truly extraordinary.
Yield 4 servings

8 1-inch thick lamb loin chops (2 per person)

1/2 cup olive oil
1/4 cup dry red wine
1 teaspoon sugar
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
1 bay leaf
1 teaspoon freshly ground black pepper
1/2 teaspoon salt

optional garnish
2 tablespoons Pomegranate Molasses (suggested)
4 rosemary sprigs

1 In a large bowl, combine marinade ingredients. Toss lamb chops with marinade and allow to marinate at least 1 hour or overnight.
2 Prepare hot grill.
3 Remove chops from marinade, allowing excess olive oil to drip off, unless you wish to control grill flare-ups.
4 Grill for 5 minutes on the first side, then turn and grill 2 to 4 minutes more for medium-rare.
5 Remove to platter. Drizzle with pomegranate molasses if you have it. Garnish with rosemary sprigs.

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