In preparing the chops for the barbecue, I like to have at least 12 hours of marinating time. So prepare the marinade the day before.

Marinade:

• 3 tablespoons extra virgin olive oil

• 1/2 cup onions, chopped

• 1 cup red pepper, chopped

• lots of garlic, at least 1/4 cup roughly chopped

• 1 cup fresh tomatoes, coarsely chopped

• 1/4 teaspoon cumin

• 1 teaspoon kosher salt

• 1/2 cup red wine

•••

• 12 1.5-inch thick loin lamb chops

• 3 tablespoon brown sugar

• 1 tablespoon kosher salt

• 2 tablespoon fresh ground black pepper

To prepare the marinade, place all ingredients in a blender or food processor and blend to a fine puree.

Place the chops in a large casserole-style dish and cover with half of the marinade. Reserve the other half to serve with the chops. The reserved marinade can be served heated or at room temperature. Either way, it is an excellent compliment for the chops. Marinate for 12 hours.

Remove the chops from the marinade and drain the excess from the chops so that you will have no flames on the barbecue. Make sure your barbecue is hot (medium-high to high). Cook approximately 5-7 minutes per side (medium-rare). Be sure to watch carefully as the cooking time will be different for each type of barbecue. There is no way to actively control the heat on a barbecue so that it is consistent.

In a bowl mix the brown sugar, kosher salt and fresh ground pepper. When you remove the chops from the barbecue, sprinkle this mixture on both sides and enjoy. Serves 6.

When selecting a wine to accompany this dish, talk to our friends at Ben's Liquor and Aloha Wine and Spirits. I suggest choosing a good Spanish or Basque country red wine. As always enjoy, enjoy, and I look forward to seeing you at the Basque Festival.