Grilled Lamb Chops Marinated in Garlic, Oregano & White Balsamic Vinegar
Author: Dash of Thyme
  1. Mix the olive oils and balsamic vinegar together with the dijon mustard for the marinade.
  2. Place chops in a suitable container and cover with marinade and place in the refrigerator for at least 5 hours or overnight.
  3. To cook, remove the chops from the marinade, set on a plate and allow excess to drain off while coming up to room temperature (about 20-30 minutes).
  4. Grill to medium rare or desired doneness and allow to sit for 5 or 10 minutes in a serving dish to distribute the juices.
  5. Serve immediately with wild brown or red rice.
Recipe by Dash of Thyme at