Grilled Balsamic Rosemary Lamb Chops

Its getting time to harvest the rosemary plants.  And what better to pair rosemary with than lamb?

These petite chops infuse from a marinade quickly and grill up quickly as well.  Enjoy your fall herb harvest.
Marinade:
2 Tbsp fresh rosemary, chopped
1 Tbsp fresh oregano or sage, chopped
2 cloves garlic, minced
1/4 cup canola oil
juice of 1/2 lemon
2 Tbsp white Balsamic vinegar
1 tsp salt
generous ground fresh black pepper
2 tsp whole grain Dijon mustard

4 lamb chops

Mix marinade ingredients together in a shallow casserole or a zip-lock bag.

Add the chops and marinate at least an hour, or preferably overnight in the refrigerator.

When ready to cook, return the chops to room temperature. Heat a grill to high. Grill chops about 4-5 minutes per side. Remove to a platter and allow to rest for 5 minutes.

Serves 2.

Cook's Note:  I am sure these would be wonderful as well if you didn't have white, but normal Balsamic vinegar.