Lamb chops, 2 ways

Well I've neglected this blog long enough, and for no good reason other than laziness!  The other day, I stopped and picked up a few lamb chops that my husband has been begging for. We've kept the grill dug out from all the snow but with the below zero wind chills, I just hadn't made it out to use it very often. I don't care how many glasses of red wine or good whiskey you have, it's still damn cold!  So anyway, I put 8 chops in a resealable plastic baggie with some olive oil, white vinegar, salt, pepper, garlic powder and a thinly sliced onion to marinate for about an hour. When our friend heard what we were having, he ran to the store, bought 5 more and came right over with them! But, since I was getting ready to light the grill, I used just plain corse salt and pepper on his.  Here they are as they were heading out to the fire:

I left the onions on the chops that they stuck to and took the rest and placed them on a doubled up piece of foil to cook on the grill along with the meat. I just can't throw out onions.  The chops seared nicely, and I let them cook for about 8 minutes per side.

Lamb chops are so good, they don't need a lot of fooling around with. You don't really want to cover the taste up with sauces etc. so I didn't even brush them with anything on the grill.  Lamb chops served medium rare, garlic and lemon scented steamed broccoli and a little ditilini, tomato and cucumber on the side.  Quick, simple and DeeLish!

And of course, you can't forget the wine!