Rocky Mountain Grill

• 2 tablespoons water
• 2 tablespoons red wine vinegar
• 2 tablespoons canola oil
• 1-1/2 teaspoons rubbed sage
• 1 teaspoon grated onion
• 1/2 teaspoon lemon-pepper seasoning
• 1/2 teaspoon Dijon mustard
• 1/8 to 1/4 teaspoon cayenne pepper
• 4 lamb loin chops (1 pound)

1. In a shallow dish, combine the first eight ingredients. Remove 3 tablespoons for basting; refrigerate. Add lamb chops to the remaining marinade and turn to coat. Cover and refrigerate overnight.
2. Drain and discard marinade. Grill chops, covered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill for 4 minutes. Turn and grill 1 minute longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).

water, red wine vinegar, canola oil, sage, onion, lemonpepper seasoning, mustard, cayenne pepper, loin chops

Taken from www.tasteofhome.com/recipes/rocky-mountain-grill/ (may not work)