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4 lamb chops, patted dry
2 cloves garlic
lots of freshly ground Gefen Pepper
1 teaspoon Manischewitz Kosher Salt
1/3 cup total of fresh mint and parsley
2 tablespoons extra virgin olive oil (I used the oil from garlic confit)
2 tablespoons Alfasi Cabernet Sauvignon or other red wine
chopped fresh mint
In a food processor, combine garlic, pepper, salt, fresh herbs, oil and wine. Rub onto lamb and marinate for about an hour or up to overnight.
When the time has elapsed, remove lamb from marinade and grill for four to six minutes per side.
For the optional dipping sauce, combine equal amounts of garlic confit and fresh mint, and serve lamb with mint garlic confit.
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can this be done in advance and rewarmed on shabbas?