Ingredients
1/2 cup canola oil1/4 cup finely chopped onion2 tablespoons lemon juice1 teaspoon ground mustard1/2 teaspoon garlic salt1/2 teaspoon dried tarragon1/8 teaspoon pepper6 lamb loin chops (1-1/4 inches thick and 6 ounces each)
Preparation
In a shallow dish, combine first seven ingredients; add lamb chops. Turn to coat; cover and refrigerate 10-15 minutes.
Drain and discard marinade. Grill chops, covered, over medium heat 7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
