Ingredients
- 1/2 cup olive oil
- 2 tablespoon balsamic vinegar
- 2 clove garlic, minced
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 sprig lamb rack (8 ribs), 4 to 5 pounds
Preparation
Baking Directions:
Add the oil, vinegar, garlic, rosemary, and thyme and whisk gently to combine.
Cut the lamb loin from the bone and trim all the fat from the loin.
Cut the loin meat into silver-dollar-size 1/4-inch slices (about 14 slices) and thread each slice (through the 1/4-inch side) onto a 5-inch wooden skewer.
Cover and transfer to the dish containing the marinade and marinate in the refrigerator for 1 to 2 hours, turning occasionally.
Preheat the grill.
Remove the lamb skewers from the marinade and wipe off any excess liquid.
Grill the lamb chops (in batches if necessary) over medium-high heat for 1 to 2 minutes on each side, or until the lamb is cooked medium rare to medium, or to the desired doneness.
Serving Directions:
Serve with sweet and sour eggplant.
