Barbecued Lamb Chops

Photo: Frank Fariello

Ingredients

8 loin lamb chops 1-1 1/2 inches thick

1 yellow onion, chopped

1 green bell pepper, chopped

1/4 cup Armenian or Italian parsley, chopped

1/2 cup red wine

salt and pepper to taste

1 teaspoon fresh mint leaves, chopped

1 teaspoon fresh basil leaves, chopped

Preparation

Place the lamb chops in a covered casserole and cover with the rest of the ingredients.

Let sit refrigerated overnight. Barbecue the lamb chops [ Charred rare] on a charcoal grill. [No hickory or mesquite] Save the marinade mixture and cook

In abulghour (bulgur) pilaf* which would be an excellent side dish.

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About

Rib and shoulder lamb chops are also very good grilled. For Italian style 'finger burning' lamb chops, see link to 'Costolette d'agnello a scottadito'.