• 1/4 C. olive oil
• 1/4 C. balsamic vinegar
• 1 T. rosemary
• 1 T. fresh lime juice
• 1/ tsp. pepper
• 2 cloves garlic, pressed
• 1/4 C. chopped scallions
• 8 lamb chops, cut thick, well trimmed

Combine the first seven ingredients in a large zip bag. Add lamb. Seal and chill for up to 8 hours.

Let stand at room temp for 30 minutes. Remove chops, discard marinade.

Grill over hot coals 6 minutes for each side.

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