What you need:
- 4-6 lamb chops (1 inch thick)
- 2 T olive oil
- 2 t fresh parsley, chopped
- 1 t lemon juice
- 1/4 t garlic salt
- 1/8 t black pepper
- pinch paprika
- pinch salt
What you do:
- Combine all ingredients in a air tight container or gallon sized
Ziploc bag and toss gently to coat. Refrigerate for 2 - 8 hours,
turning lamb chops in marinade once, halfway through time
period. Grill over medium heat or medium hot coals for 10
minutes or till desired doneness, flipping halfway through
cooking time. May use marinade as a baste while grilling.
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