8 fresh or frozen lamb loin chops
3/4 cup hot salsa
3 tbsp. vegetable oil

Makes 8 Servings

Recipe from Chatelaine Cook Book
 

Trim excess fat from the edges of the chops.  Nick the edges to prevent curling during cooking.  Place the fresh or frozen chops in a dish just large enough to hold them in a single layer.

Stir salsa and oil together.  Pour over the chops.  Cover with clear wrap.  If the chops are fresh, marinate in the refrigerator for about 4 hours.  Turn half way through the marinating.  If marinating frozen chops, leave them at room temperature for 2 hours, then refrigerate for 2 hours.  Turn half way through the marinating.

When ready to grill, preheat barbecue.  Lightly grease the grill.  Bring the chops to room temperature before grilling.  Remove them from the marinade and brush off all sauce from the chops.  Place lamb on the grill and barbecue for about 5 min. per side for medium rare lamb.