Ingredients :
8
1 tbsp
1
1/4 cup
2 tbsp
1/2 tsp
2
lean lamb loin chops, excess fat removed
olive oil
clove garlic, crushed
onion, finely chopped
dry white wine
lemon juice
dried oregano
bay leaves, cut in half
strip lemon peel
Place lamb chops in a shallow dish in a single layer.
Pour over combined remaining ingredients.
Turn chops to coat well.
Refrigerate overnight.
Barbecue chops until brown on both sides and cooked through, brushing with marinade as they cool.
Serve with jacket potatoes and salad.
Serves 4
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