8 Lamb rib chops,1" thick

1 c Dry red wine

1/4 c Chopped onion

3 tb Soy sauce

2 tb Lemon juice

1 tb Sugar

2 ts Dried oregano leaves

2 ts Dried thyme leaves

3 tb Finely chopped parsley

1. Trim fat from chops and discard. Rinse chops and place in a heavy

plastic food bag. Add wine, onion, soy sauce, lemon juice, sugar, oregano, and thyme. Seal bag; rotate to mix ingredients well. Chill at least 30 minutes or up to 6 hours; turn occasionally. 2. Lift out chops, draining; reserve marinade. Place chops on a lightly

oiled rack on a broiler pan. Broil chops about 6" from heat, basting several times with marinade. Turn chops once to brown evenly, and cook until done to your taste. For medium-rare (still pink in center; cut to test), allow 8-10 minutes. Transfer chops to a warm platter; sprinkle with parsley.  ~ Carole Van Brocklin, Port Angeles, Washington.