12 lamb rib chops or large lamb shoulder
1/4 cup olive oil
1/4 cup balsamic vinegar
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
2 tablespoon honey
2 teaspoons Dijon mustard (optional)
1 teaspoon dried oregano
Salt and pepper to taste
1. Place the lamb chops/shoulder in a shallow baking dish or resealable plastic bag. Combine olive oil, balsamic vinegar, garlic, rosemary, honey, mustard, oregano, salt, and pepper. Mix well and pour over lamb chops. Gently toss to coat. Cover or seal bag and refrigerate for 1 to 2 hours.
2. Preheat the grill for a medium-high heat. Remove the chops and place onto grill grates. Discard marinade. Grill the lamb chops 4 to 5 minutes per side on until cooked medium/medium rare.
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