Barbecued Lamb Chops
By: Frank Fariello
Published: Friday, December 10, 2010 - 1:02am

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

1 Place the lamb chops in a covered casserole and cover with the rest of the ingredients. 2 Let sit refrigerated overnight. Barbecue the lamb chops [ Charred rare] on a charcoal grill. [No hickory or mesquite] Save the marinade mixture and cook 3 In abulghour (bulgur) pilaf* which would be an excellent side dish.

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'.