Grilled Lamb Chops Dijon

• 2 (5-ounce) lean lamb loin chops (3/4 inch thick)
• 2 tablespoons dry red wine
• 2 tablespoons water
• 1 tablespoon chopped garlic
• 2 teaspoons dried rosemary, crushed
• Vegetable cooking spray
• 2 tablespoons plain nonfat yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon capers
• 1/2 teaspoon lemon juice
• 1/8 teaspoon hot sauce

1. Trim fat from lamb chops; place chops in a small heavy-duty, zip-top plastic bag. Combine wine and next 3 ingredients; pour over chops. Seal bag, and shake until chops are well coated. Marinate in refrigerator 8 hours, turning bag occasionally.
2. Remove chops from bag, discarding marinade. Coat grill rack with cooking spray, and place on grill over medium-hot coals (350u0b0 to 400u0b0). Place chops on rack; grill, covered, 10 minutes on each side or to desired degree of doneness. Transfer to serving plates, and keep warm.
3. Combine yogurt and remaining ingredients, stirring well. Spoon yogurt mixture over chops.

loin chops, red wine, water, garlic, rosemary, vegetable cooking spray, nonfat yogurt, mustard, capers, lemon juice, hot sauce

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