Lamb Au Vin Rouge
|Loin chops||12 (1 Inch)|
|Burgundy||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Black peppercorns||6 , crushed|
|Garlic||2 Clove (10 gm), crushed|
|Cumin seeds||1 Teaspoon, crushed|
|Onion||1 Medium, coarsely chopped|
The day before the barbecue, put the chops in a shallow ceramic or glass dish so that they lie flat.
You may need two dishes.
Combine marinade ingredients in a screw-top jar.
Shake well to blend.
Pour over chops.
Cover chops with plastic wrap and refrigerate overnight.
Bring chops and marinade back to room temperature.
Drain, reserving marinade.
Place chops on a grill over medium-hot coals.
Cook for 12 to 14 minutes, brushing often with marinade and turning chops frequently.
Season to taste.