Lamb, prepared with this easy marinade and grilled to perfection, invites your guests to enjoy a dinner that's simple to prepare but offers the aroma and taste of an evening in Tuscany. What could be better than that?

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Recipe Summary

prep:
15 mins
cook:
8 mins
additional:
4 hrs
total:
4 hrs 23 mins
Servings:
8
Yield:
8 chops
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix tomato paste, red wine, olive oil, garlic, and basil in a small bowl to make the marinade.

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  • Place lamb chops in a glass or ceramic container; paint both sides thoroughly with the marinade. Cover bowl with plastic wrap; refrigerate for at least 4 hours.

  • Preheat an outdoor grill to 475 degrees F (245 degrees C) and lightly oil the grate.

  • Wipe most the marinade off the lamb, leaving a light coating. Sprinkle with salt and pepper.

  • Grill lamb until firm and reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Cook's Notes:

You can use half of a butterflied boneless leg of lamb in place of the chops.

Adjust cooking time for rare, medium, or well-done servings or according to the thickness of the lamb.

Nutrition Facts

238 calories; protein 15.2g; carbohydrates 5.2g; fat 15.6g; cholesterol 56.3mg; sodium 250.5mg. Full Nutrition
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