Ingredients
2 tablespoons water2 tablespoons red wine vinegar2 tablespoons canola oil1-1/2 teaspoons rubbed sage1 teaspoon grated onion1/2 teaspoon lemon-pepper seasoning1/2 teaspoon Dijon mustard1/8 to 1/4 teaspoon cayenne pepper4 lamb loin chops (1 pound)
Preparation
In a shallow dish, combine the first eight ingredients. Remove 3 tablespoons for basting; refrigerate. Add lamb chops to the remaining marinade and turn to coat. Cover and refrigerate overnight.
Drain and discard marinade. Grill chops, covered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill for 4 minutes. Turn and grill 1 minute longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
