Makes 12.

Note: Lemon, garlic and rosemary make lamb irresistible. From "Melissa's Everyday Cooking With Organic Produce," by Cathy Thomas.

• 3/4 c. balsamic vinegar

• 6 tbsp extra-virgin olive oil

• 3 tbsp. fresh lemon juice

• 3 tbsp. minced fresh rosemary leaves

• 6 medium garlic cloves, minced

• 1 tsp. coarsely ground black pepper

• 12 (3-oz.) loin lamb chops, about 1 in. thick, excess fat trimmed

• Coarse salt and freshly ground black pepper

• 1 lemon, cut into small wedges, for garnish


To prepare marinade: In small bowl, combine vinegar, oil, lemon juice, rosemary, garlic and pepper; stir to combine.

Place chops in single layer in large shallow glass baking pan. Pour marinade over chops. Cover with plastic wrap and refrigerate 4 hours, turning chops 2 or 3 times.

Heat grill. Season chops with salt and pepper to taste. Grill about 4 minutes per side for medium-rare, basting with marinade after 3 or 4 minutes before turning chops.