• 1 lb lamb ribs or steaks
  • 1 c sulfite-free red wine (we like merlot or cabernet)
  • 3 tbsp extra virgin olive oil
  • 2 fresh organic sprigs of rosemary, leaves removed from stems
  • ¼ c balsamic vinegar
  • 1 tbsp fresh cracked pepper
  1. Wash the lamb and place in a 2-3 inch deep dish.
  2. For marinade, combine remaining ingredients and mix well. Pour over lamb being sure to cover thoroughly. Cover and refrigerate for 1-2 days.
  3. To cook, lightly barbeque and turn to low heat. Place lamb on grill and cook 10-12 minutes each side, or until meat is cooked to your liking.
  4. Pour remaining marinade over meat as it is cooking. Lamb is typically served a bit on the rare side, but some like it more thoroughly done.
  5. Serve with fresh cantaloupe and grapes paired with a green salad and steamed mini artichokes. Enjoy!