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Raspberry & Rosemary Grilled Lamb Chops



Yield: 4 Servings
2 T raspberry vinegar
1 T dijon mustard
1 T soy sauce
2 t fresh rosemary or,Minced
1 1/2 tsp.,Dried
1 t olive oil
1 clove garlic,minced
8 lamb loin chops


In large shallow dish, whisk together vinegar, mustard, soy sauce, rosemary, oil and garlic; add lamb chops in single layer, turning to coat well. Cover and marinate in refrigerator for at least 2 hours or up to 8 hours, turning occasionally.
Discarding marinade, place chops on greased grill over medium-high heat; cook for about 5 minutes per side for medium-rare or to desired doneness. Transfer to platter; tent with foil and let stand for 5 minutes. Makes 4 servings. Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living 20th Anniversary Cookbook.













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