Lamb Chops Burgundy

• 8 lamb loin chops, cut 1 1/2 to 2 inches thick
• 12 cup Burgundy wine
• 12 cup olive oil
• 23 cup chopped red onion
• 1 garlic clove, minced
• 14 teaspoon salt
• 3 peppercorns, crushed
• 12 teaspoon cumin

1. Put lamb chops in a shallow dish.
2. Combine burgundy, olive oil, red onion, garlic, salt, peppercorns and cumin in a screw-top jar and shake to blend.
3. Pour marinade over meat.
4. Cover and refrigerate for about two hours, turning occasionally.
5. Remove chops from marinade and place on broiler rack.
6. Broil 3-5 inches from the heat 18-22 minutes or until meat is done as desired, turning once halfway through, and brushing with marinade.
7. Saute onions and leftover marinade.
8. Serve onions as an accompanyment with the chops.

loin chops, wine, olive oil, red onion, garlic, salt, cumin

Taken from www.food.com/recipe/lamb-chops-burgundy-282000 (may not work)