Grilled Lamb Chops with Wine Garlic Mint Marinade

I have to confess, my pictures were taking me so long to find a good shot that these chops got cold. I just love lamb. For those of you that have posted lamb recipe, you already know that. My mom and dad would treat us to a favorite restaurant called Joe's in East Utica when growing up. Oh boy, not only were they grilled to perfection, but a pile of them loaded up on a plate back then for a group of four were only $30.00  for around 20 chops can you believe that!  These have the same familiar flavors, grilled, garlic and just a wonderful aroma~

This marinade makes them so tender they rip away from the bone. The mint and garlic are a perfect spice to make them have a wonderful flavor.

I usually move the garlic and mint to another chop while flipping the cooked ones, so not to burn the toppings, then place both back on the flipped chops and continue cooking with the mint and garlic on top to enhance those flavors while grilling.
4 to 6 lamb chops shoulder

4 whole garlic cloves

6 to 8 fresh mint leaves
4 fresh basil leaves
2 sprigs of fresh oregano ( if you have it or use dried below)
1/2 teaspoon each garlic powder, black pepper, oregano, parsley, salt
1 cup of dry white wine
1/4 cup olive oil

Dad use to have a huge garden, I have herbs everywhere, tomatoes and peppers this year. The mint is in the middle,  right oregano to the side and basil to the left.. Parsley is in another pot with dill. For me, there nothing like fresh herbs. I harvest them for all year round, click here for tips.

Directions:
Mix wine and herbs in a large 13x9 baking dish, place chops in there and marinate for at least 4 hours.
Preheat grill, place chops on heated grill and top with garlic cloves and mint leaves. Baste with marinade two or three times. Turn once and baste again.
For other Lamb Recipes try Leg of Lamb in White Wine

Serve hot with garlic butter potatoes and crinkled carrots and rice almondine Marsala.Printable Recipe

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