This is a lamb chop marinade.
- 1/2 cup Garlic Olive Oil
- 1/2 cup Blenheim Apricot White Balsamic
- 2 racks of lamb (8 chops each)
- Sprigs of fresh mint
- Salt and pepper to taste
Whisk oil and balsamic in bowl. Pour into 2 large plastic kitchen storage bags, one bag for each rack. Place in the fridge for 2 hours turning occasionally. Heat your BBQ to high and grill the racks for 5 to 6 minutes per side for medium doneness. Remove and let rest for 2-5 minutes. Slice into individual chops. Garnish with a drizzle of extra oil & vinegar as desired. Salt and pepper to taste.
Makes enough for 4 servings