Joan'S Rosemary Lamb Chops

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon dried rosemary
• 1 tablespoon fresh lime juice
• 1/4 teaspoon freshly ground pepper
• 2 garlic cloves, minced
• 1 green onion, chopped
• 8 (1 1/2-inch-thick) lamb loin chops
• Garnish: green onion curls

1. Combine first 7 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add lamb chops. Cover or seal, and chill 8 hours or overnight, turning chops occasionally. Let stand at room temperature 30 minutes.
2. Remove chops from marinade, discarding marinade. Grill, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0), turning occasionally, 12 minutes or until a meat thermometer inserted into thickest portion registers 145u0b0. Garnish, if desired.

olive oil, balsamic vinegar, rosemary, lime juice, freshly ground pepper, garlic, green onion, lamb loin chops, green onion

Taken from www.myrecipes.com/recipe/joans-rosemary-lamb-chops (may not work)