| Marinated Grilled Lamb Chops 8 well-trimmed lamb loin chops, 1 inch thick (about 2-1/4 pounds) 3 cloves garlic, minced 2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary, crushed 2 tablespoons chopped fresh mint leaves or 2 teaspoons dried mint leaves 3/4 cup dry red wine 1/3 cup butter or margarine, softened 1/4 teaspoon salt 1/4 teaspoon black pepper Fresh mint leaves for garnish To marinate, place chops in large resealable food storage bag. Combine garlic, rosemary and chopped mint in small bowl. Combine 1/2 of garlic mixture and wine in glass measuring cup. Pour wine mixture over chops in bag. Close bag securely; turn to coat. Marinate chops in refrigerator at least 2 hours or up to 4 hours, turning occasionally. Add butter, salt and pepper to remaining garlic mixture; mix well. Spoon onto center of sheet of plastic wrap. Using plastic wrap as a guide, shape butter mixture into 4X1-1/2-inch log. Wrap securely in plastic wrap; refrigerate until ready to serve. Prepare grill for direct cooking. Drain chops, discarding marinade. Place chops on grid. Grill, on covered grill, over medium coals about 9 minutes or until instant-read thermometer inserted into chops registers 160°F for medium or to desired doneness, turning once. Cut butter log crosswise into 8 (1/2-inch) slices. To serve, top each chop with slice of seasoned butter. Garnish, if desired. |
