Grilled Rosemary Lamb Chops

• 3/4 cup balsamic vinegar
• 6 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 3 tablespoons minced fresh rosemary or 3 teaspoons dried
• 6 garlic cloves, minced
• 1 teaspoon ground black pepper
• 12 1-inch-thick loin lamb chops, fat trimmed
• 1 1/2 cups mesquite wood chips, soaked in cold water 1 hour (optional)

1. Mix first 6 ingredients in small bowl.
2. Place lamb chops in single layer in 13x9x2-inch glass dish.
3. Pour marinade over.
4. cover with foil and refrigerate 4 hours, turning lamb chops occasionally.
5. Prepare barbecue (medium-high heat).
6. When coals turn white, drain chips, if using, and scatter over coals.
7. When chips begin to smoke, season lamb with salt and pepper and place on grill.
8. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare.
9. Transfer to platter and serve.

balsamic vinegar, olive oil, lemon juice, fresh rosemary, garlic, ground black pepper, chops, mesquite wood chips

Taken from www.epicurious.com/recipes/food/views/grilled-rosemary-lamb-chops-658 (may not work)