Ingredients

• 1 medium onion , thinly sliced
• 0.25 cups distilled white vinegar
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 2 teaspoons salt
• 0.5 teaspoons black pepper
• 6 , 6 ounce

Instructions

1. 1 Combine onion, vinegar, oil, garlic, salt, and pepper in a large resealable plastic bag. Add lamb chops; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat.
3. 3 Remove lamb from marinade and leave any onions on that are sticking to the chops; discard marinade. Wrap exposed ends of bones with aluminum foil to keep them from burning.
4. 4 Cook lamb chops on the preheated grill until grill marks appear and 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).
5. 5 Serve hot and enjoy!

Nutrition per serving