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Sesame Crusted Lamb Chops // Fran Stephen 

Ingredients

1/2 cup vegetable oil (125 ml)
2 tsp sesame oil (10 ml)
1/2 cup soy sauce (125 ml)
2 tbsp grated fresh ginger (30 ml)
2 tbsp fresh lemon juice (30 ml)
2 tbsp balsamic vinegar (30 ml)
1 sprig fresh rosemary, coarsely chopped
8-12 lamb chops, about 1-2" thick
1/2 cup sesame seeds (approx.) (125 ml)
Instructions:

1. Mix oils, soy sauce, ginger, lemon juice, balsamic vinegar, and rosemary. Place in a leak-proof plastic bag with the lamb chops and marinate overnight in the refrigerator.
2. Heat barbecue to medium-high. Drain the lamb chops and pat dry. Place the sesame seeds in a shallow dish and roll the edge of the chops in the seeds until well coated.
3. Grill the chops for 5-6 minutes on each side, until the sesame seeds are lightly toasted and the chops are medium rare. Serves 4-6.