Minted Lamb Chops

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.