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Linda Seeno's Lamb Chops

4-6 lamb rib chops
1 cup red wine
sprig fresh rosemary, bruised (or 1 tsp dried, if you must)
1/4 tsp salt
1/4 tsp black pepper
6 juniper berries, bruised (smack 'em with with a big wooden spoon)
Big zip-loc bag

Trim the fat close to the chops. Score the edge of the chop, so it doesn't curl up when you broil it. (Make little cuts with a small sharp knife) Put all the ingredients into the zip loc bag, close it up and place it in a bowl in your fridge overnight. The next day, grill the chops until they are done to your liking. Wonderful with one of those mesclun salads in-a-bag, some lemony green beans, and a pilaf...

Developed by Linda Seeno

Serves 4