Grilled Lamb Chops with Balsamic Marinade

I found this recipe on the ‘Net, and adapted it to my own taste. For example, the recipe called for white cider vinegar, but I prefer using balsamic vinegar. It also calls for ordinary table sale, but I prefer using garlic salt for that little extra garlic kick.

Ingredients

·         BALSAMIC VINEGAR, ¼ cup

·         MINCED GARLIC, 1 tablespoon

·         ONION, 1 medium, thinly sliced

·         GARLIC SALT, 2 teaspoons

·         BLACK PEPPER, ½ teaspoon, freshly ground

·         OLIVE OIL, 2 tablespoons

·         LAMB CHOPS, 2 pounds or so

Directions

1.       Combine all of the ingredients (except the lamb chops) in a jar and shake well to make the marinade.

2.       Marinate the lamb chops in the marinade for at least two hours in a gallon-sized Zip-Loc bag in the refrigerator.

3.       Take the chops out of the refrigerator and bring to room temperature about 15-20 minutes before you plan to cook. Discard the excess marinade.

4.       Cook the chops in a grill pan, or on a grill. For three minutes per side for medium, a little shorter for medium-rare