Recipe - Grilled Rosemary Flank Steak

Three fourths cup Balsamic vinegar
6 tablespoon Olive oil
3 tablespoon Fresh lemon juice
3 tablespoon Minced fresh rosemary or 3
teaspoons dried
6 Garlic cloves; minced
1 teaspoon Ground black pepper
12 1inchthick loin lamb
chops; fat trimmed
1 One half cup Mesquite wood chips; soaked
in cold water 1 hour,
(optional)

Offer some homemade breadsticks with the lamb: Just cut a French bread
baguette lengthwise into quarters; brush with olive oil that has been mixed
with fresh herbs. Grill alongside the lamb until golden, about 2 minutes
per side. Serve raspberries and cream with cookies for dessert.

Mix first 6 ingredients in small bowl. Place lamb chops in single layer in
13x9x2inch glass dish. Pour marinade over. cover with foil and refrigerate
4 hours, turning lamb chops occasionally.

Prepare barbecue (mediumhigh heat). When coals turn white, drain chips, if
using, and scatter over coals. When chips begin to smoke, season lamb with
salt and pepper and place on grill. Cover; grill shops to desired doneness,
basting often with marinade, about 4 minutes per side for mediumrare.
Transfer to platter and serve.

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