Ingredients
1/2 cup olive oil
1/4 cup red wine vinegar
2.5 tbsp minced fresh rosemary
3/4 medium lemon, juiced
6 cloves garlic, minced
3/4 tsp Dijon mustard
salt to taste
4 (4 oz) lamb loin chops, boneless
Directions
1
In a large glass or ceramic bowl, whisk together olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt. Add the lamb chops and toss to coat evenly. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours or overnight.
2
Preheat an outdoor grill for medium-high heat; oil the grate lightly.
3
Remove chops from the marinade, shaking off excess. Discard remaining marinade.
4
Grill chops until an instant-read thermometer inserted into the center reads at least 57 °C (135 °F), 5 to 7 minutes per side.
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