Cutters Barbecued Lamb Chops - cooking recipe

Ingredients

3 tablespoons lemon juice
2 tablespoons honey
2 tablespoons red wine vinegar
2 teaspoons oregano, dried
1 teaspoon rosemary, dried
1 teaspoon garlic, minced
1 teaspoon coarse salt
10 tablespoons vegetable oil (I use canola)
2 tablespoons olive oil
8 lamb loin chops, 1-1/2 inches thick
fresh mint sprig
jalapeno jelly

Preparation

Combine first 7 ingredients in a bowl and let stand 2 minutes. Slowly whisk in both oils in thin stream. Cover and let stand 1 day.
Place lamb in shallow baking dish. Whisk marinade, then pour over lamb; turn to coat both sides. Let stand at room temperature 2 hours or chill overnight, turning occassionally.
Prepare grill (high heat) or preheat broiler. Arrange lamb on grill. Barbecue about 4 minutes per side for medium-rare. Transfer lamb to platter. Brush with marinade and garnish with mint. Serve immediately, passing jalapeno jelly seperately.