8 Lamb rib chops,1" thick
1 c Dry red wine
1/4 c Chopped onion
3 tb Soy sauce
2 tb Lemon juice
1 tb Sugar
2 ts Dried oregano leaves
2 ts Dried thyme leaves
3 tb Finely chopped parsley
1. Trim fat from chops and discard. Rinse chops and place in a heavy
plastic food bag. Add wine, onion, soy sauce, lemon juice, sugar,
oregano, and thyme. Seal bag; rotate to mix ingredients well. Chill
at least 30 minutes or up to 6 hours; turn occasionally.
2. Lift out chops, draining; reserve marinade. Place chops on a
lightly oiled rack on a broiler pan. Broil chops about 6" from heat,
basting several times with marinade. Turn chops once to brown evenly,
and cook until done to your taste. For medium-rare (still pink in
center; cut to test), allow 8-10 minutes. Transfer chops to a warm
platter; sprinkle with parsley.
