Minted Lamb Chops (The National Kidney Foundation of Hawaii) (Calabash Cookbook for Kidney Health) Total Servings: 8
½ cup dry white wine ¼ cup water 2 Tbsp oil 1/3 cup onion, finely chopped 2 cloves garlic, minced 1 Tbsp fresh mint, chopped 1 tsp rosemary, crushed ¼ tsp black pepper, crushed 8 pieces shoulder lamb chops
In a small bowl, combine wine, water, oil, onion, garlic, mint, rosemary, and pepper. Place chops in a shallow dish, pour in marinade. Cover and refrigerate overnight, turning occasionally. Drain; reserve marinade. Grill chops over medium heat for 20-25 minutes. Turn over and glaze with marinade.