4    Lean lamb rib chops --
(3-ounce)
1/4 c  Dry red wine
2 tb Chopped fresh mint or
1/2 ts Dried mint
2 tb Low-sodium soy sauce
1 1/2 ts Chopped fresh rosemary or
1/4 ts Dried rosemary
1/2 ts Coarsely ground pepper
1    Garlic clove -- crushed
Fresh rosemary sprigs --
(optional)

Trim fat from chops; set chops aside.

Combine wine and next 5 ingredients in a large zip-top heavy-duty plastic
bag. Add chops; seal bag, and marinate in refrigerator 8 hours, turning bag
occasionally. Remove chops from bag, reserving marinade.

Prepare grill or broiler. Place chops on grill rack or broiler pan, and
cook 4 minutes on each side or to desired degree of doneness, basting
frequently with reserved marinade. Yield: 2 servings (serving size: 2
chops).