Grilled Rosemary Lamb With Mint Glaze

• 1/4 soy sauce
• 2 tbs evo
• 1/2 red wine
• 2 tbs fresh chopped garlic
• 12 1/2 inch thick lamb chops
• 6 sprig fresh rosemary
• Mint sauce
• 1 tbs evo
• 1 onion minced
• 1 tsp fresh garlic
• 1/4 cup parsley
• 1 tsp soy sauce
• 1/4 cup ouzo
• 1 1/2 cup apricot preserves
• 1/2 fresh chopped mint

1. Marinate chops in first 4 ingredients over night.
2. Tie rosemary together and soak in water for a hour. Just before cooking lamb, toss rosemary bundle on coals. Put lamb immediately directly over rosemary, and grill til preferred doneness. (3 minutes per side for MR)Place on platter and pour warmed glaze over
3. GLAZE:
4. heat oil in sauce pant, and sauce onion, garlic and parsely for a few minutes. Add soy and ouzo, stir in preserves, and mint. Simmer 5 minutes.

soy sauce, red wine, garlic, lamb chops, rosemary, sauce, onion, garlic, parsley, soy sauce, ouzo, apricot preserves, mint

Taken from www.epicurious.com/recipes/member/views/grilled-rosemary-lamb-with-mint-glaze-50125912 (may not work)