Raspberry and Rosemary Grilled Lamb Chops

2 tb Raspberry vinegar
1 tb Dijon mustard
1 tb Soy sauce
2 ts Minced fresh rosemary or
1/2 tsp. dried
1 ts Olive oil
1 Clove garlic, minced
8 Lamb loin chops

In large shallow dish, whisk together vinegar, mustard, soy sauce, rosemary, oil and garlic; add lamb chops in single layer, turning to coat well. Cover and marinate in refrigerator for at least 2 hours or up to 8 hours, turning occasionally.

Discarding marinade, place chops on greased grill over medium-high heat; cook for about 5 minutes per side for medium-rare or to desired doneness. Transfer to platter; tent with foil and let stand for 5 minutes. Makes 4 servings.

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