- 2 cups rose wine
- 1/2 cup EVOO, plus more for brushing
- 2 tablespoons (packed) light brown sugar
- 2 tablespoons kosher salt
- 1 shallot, grated
- 1 tablespoon dried thyme
- 4 double lamb chops (about 2 lbs.)
In bowl, combine wine, 1/2 cup EVOO and next 4 ingredients. Add lamb; let marinate in fridge 30 minutes. Pat dry and brush with EVOO before grilling.