10 - 60 minutes
10 - 13 minutes
4 - 6 servings
8 bone-in lamb loin chops, cut 1-inch thick
1/4 cup balsamic vinegar
2 tablespoons honey
6 cloves garlic, crushed
1 teaspoon salt
1 teaspoon ground black pepper
Combine marinade ingredients in a 1-gallon sealable plastic bag or 9 x 13-inch baking dish. Add lamb; toss to coat and marinate in refrigerator 45 to 60 minutes.
Heat charcoal until covered with a light layer of gray ash or heat gas grill on High 10 minutes with lid closed.
Grill lamb chops 4 inches from medium heat (375 degree grill surface temperature). Cook 5 to 6 1/2 minutes per side or until lamb reaches an internal temperature of 140 degrees for medium doneness. Insert an instant read thermometer horizontally into thickest part of chop, not touching bone, to determine temperature. Remove from grill and serve while hot.
No Nutritional Information Available
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