2 lb lamb chops (loin chops, rib chops or shoulder chops)
1/4 cup red wine vinegar
2 teaspoons salt
1/2 teaspoon black pepper
1/4 tsp allspice
1 tablespoon minced garlic
1/2 onion thinly sliced
2 tbsp olive oil
Mix together the vinegar, salt, pepper, allspice, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in the refrigerator for 2 hours.
Preheat an outdoor grill to medium-high heat.
Use a brass grill brush to brush away any debris from previous culinary adventures.
Use a silicone basting brush, and high-temperature oil, like flaxseed or canola oil to brush the grill before you cook.
Remove the lamb from the marinade. For a one-inch thick chop, grill to desired doneness, about 4 minutes per side for medium.
Take it off the heat and place it on a warm plate or serving platter. Cover the meat loosely with foil and allow it to rest for 3-5 minutes.