Wine-Marinated Lamb Chops

• 8 (1-inch thick) lamb loin chops (about 2 1/2 lb.)
• 1/3 c. dry red wine
• 1/4 c. chopped onion
• 2 Tbsp. olive oil
• 1 Tbsp. snipped fresh rosemary or 1/2 tsp. dried rosemary, crushed
• 1 Tbsp. snipped fresh basil or 1/2 tsp. dried basil, crushed
• 1 1/2 tsp. snipped fresh oregano or 3/4 tsp. dried oregano, crushed
• 1 1/2 tsp. snipped fresh thyme or 1/4 tsp. dried thyme, crushed
• 1 tsp. Dijon-style mustard
• 1/4 tsp. pepper

1. Place chops in a plastic bag set in a deep bowl.
2. For marinade, in a small mixing bowl, combine wine, onion, oil, rosemary, basil, oregano, thyme, mustard and pepper.
3. Pour marinade over chops.
4. Close bag.
5. Marinate in refrigerator for 6 to 24 hours, turning occasionally.
6. Drain chops, discarding marinade.
7. Preheat gas grill.
8. Adjust heat for direct cooking. Place lamb chops on grill rack over medium heat.
9. Cover and grill for 10 to 16 minutes or until desired doneness; turn once.
10. Yield: 4 servings.

lamb loin chops, red wine, onion, olive oil, rosemary, fresh basil, fresh oregano, thyme, mustard, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287679 (may not work)