Recipe - Italian-Style Lamb Chops

8 Lamb rib chops,1" thick
1 cup Dry red wine
One fourth cup Chopped onion
3 tablespoon Soy sauce
2 tablespoon Lemon juice
1 tablespoon Sugar
2 teaspoon Dried oregano leaves
2 teaspoon Dried thyme leaves
3 tablespoon Finely chopped parsley

1. Trim fat from chops and discard. Rinse chops and place in a heavy
plastic food bag. Add wine, onion, soy sauce, lemon juice, sugar, oregano,
and thyme. Seal bag; rotate to mix ingredients well. Chill at least 30
minutes or up to 6 hours; turn occasionally.
2. Lift out chops, draining; reserve marinade. Place chops on a lightly
oiled rack on a broiler pan. Broil chops about 6" from heat, basting
several times with marinade. Turn chops once to brown evenly, and cook
until done to your taste. For mediumrare (still pink in center; cut to
test), allow 810 minutes. Transfer chops to a warm platter; sprinkle with
parsley.

~ Carole Van Brocklin, Port Angeles, Washington.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini