Grilled Port and Rosemary Marinated Lamb Chops
From:	Hope, Chicoutimi, Quebec, Canada
Comments:	These delicious lamb chops really are an outdoor barbecue recipe, but can also be grilled onto a small electric indoor barbecue grill. Try serving these along with some leek mashed potatoes, sauteed cherry tomatoes and Port wine mushroom sauce.
Servings:	4
Ingredients	Preparation
1/4 cup [60 mL] frozen apple juice concentrate, thawed 2 tablespoons [30 mL] mild French mustard 2 tablespoons [30 mL] olive oil 3 tablespoons [45 mL] Port wine Juice of 1/2 a lemon 4 cloves garlic, finely chopped 1 teaspoon [5 mL] grossly crushed black peppercorns 2 tablespoons [30 mL] freshly chopped rosemary 8 to 10 lamb chops, cleaned leaving just a little fat all around [1 1/2 to 2 pounds - 680 g to 1 kg]	Into a large shallow glass dish, whip together thawed apple juice concentrate, mild French mustard, olive oil, Port wine, lemon juice, finely chopped garlic, crushed black peppercorns and freshly chopped rosemary. Arrange lamb chops side-by-side into the dish, turning to well coat chops with marinade. Cover dish with plastic wrap; refrigerate and leave to marinate for 2 to 4 hours, turning chops from time to time. I usually leave these chops to marinate for 2 1/2 hours, turning them every 30 minutes. Preheat a gaz barbecue to medium-high intensity, or an indoor electric barbecue for at least 15 minutes on high. Reserving marinade, arrange chops over oiled or not [non-stick rack] barbecue rack [if using an indoor barbecue, pour just a little water over the bottom of underneath part of barbecue]. Barbecue lamb chops for 4 to 5 minutes on each side, until golden on the outside yet still pinkish on the inside or until done to taste, brushing chops with reserved marinade at half-time. Barbecue 3/4-inch [2-cm] thick lamb chops for approximately 5 to 6 minutes on each side.