Ingredients:

onion, thinly sliced

¼ cup distilled white vinegar

2 tablespoons olive oil

1 tablespoon minced garlic

2 teaspoons salt

½ teaspoon black pepper

Directions

Ingredients

1 onion, thinly sliced

¼ cup distilled white vinegar

2 tablespoons olive oil

1 tablespoon minced garlic

2 teaspoons salt

½ teaspoon black pepper

6 (6 ounce) lamb chops

Directions:

Mix together onion, vinegar, oil, garlic, salt, and pepper in a large resealable bag. Add lamb, seal bag, and toss to coat. Marinate in the refrigerator for 2 hours.

Preheat an outdoor grill for medium-high heat.

Remove lamb from marinade and leave any onions on that stick to meat; discard marinade. Wrap exposed ends of bones with aluminum foil to keep them from burning.

Cook on the preheated grill to desired doneness, about 3 minutes per side for medium. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).