¼ cup red wine vinegar

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh marjoram

2 cloves garlic, minced

1 tablespoon olive oil

½ teaspoon pepper

¼ teaspoon salt

8 loin lamb, chops


1. In shallow glass dish, whisk together vinegar, rosemary, thyme, garlic, oil, pepper and salt; add lamb chops, turning to coat.

2. Let stand for 5 minutes. (Make-ahead: Cover and refrigerate for up to 4 hours.)

3. Reserving any marinade, place chops on greased grill over medium-high heat; close lid and cook, turning once and brushing with marinade, for about 14 minutes for medium-rare or until desired doneness.

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