Boysenberry and Rosemary Grilled Lamb Chops


2 tbsp boysenberry vinegar

1 tbsp Dijon mustard

1 tbsp soy sauce

2 tsp minced fresh rosemary or ½ tsp dried

1 tsp olive oil

1 clove garlic, minced

8 lamb loin chops


In a 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