Source: dLife

Tender lamb chops judiciously marinated with fresh mint and rosemary.

Servings

12 oz Lamb, rib, lean, raw, choice, 1/4" trim (about 4 chops)
0.25 cup red wine (dry)
2 tbsp fresh mint , chopped (or 1/2 tsp dried mint)
2 tbsp low sodium soy sauce
1.5 tsp fresh rosemary , chopped (or 1/4 tsp dried rosemary)
0.5 tsp black pepper
1 medium garlic cloves , crushed

1 Cut off any excess fat from the lamb and set aside.
2 Whisk together wine, mint, soy sauce, rosemary, pepper, and garlic. Pour into a resealable plastic bag. Add lamb to bag and place in refrigerator for at least 8 hours, flipping bag a few times.
3 Preheat grill or broiler.
4 Take lamb out of bag, saving liquid. Lay lamb on grill and cook 4 minutes per side or as preferred. Brush with marinade regularly.