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At Eastertime and for other holidays, I often get requests for these lamb chops. The moist and tender chops aren't difficult to make, but they taste special. Even people who don't care for lamb like it prepared this way.—Chris Nash, Berthoud, Colorado
This recipe is:
Quick
Originally published as Barbecued Lamb Chops in Taste of Home April/May 2002, p53
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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