Updated Nov 24, 2014Chatelaine
- Trim fat on chops to about 1/4 inch (0.5 cm). Stir wine with oil, garlic, oregano, salt and pepper. Place chops in a dish just large enough to hold them in a single layer. Add wine mixture and cover dish. Marinate in refrigerator at least 4 hours or preferably overnight. If using thawed chops, marinate overnight. Turn chops 2 or 3 times during marinating.
- Preheat barbecue and lightly oil grill. Drain chops, reserving marinade. Grill chops, from 5 to 6 minutes per side for medium-rare. Baste occasionally with marinade, except for last 5 minutes of grilling.
These tender garlicky chops served hot off the grill is lamb at its flavorful best.