I haven't tried cooking lamb before. I found some chops from the shoulder
section that looked yummy and the price was right. Looking on the web on
how to prepare them for the grill, I've chosen a marinade method.

The marinade is made from onions and garlic, whirled in the mini FP to a
medium fine chop. The last of the fresh parsley I had, some olive oil, wine
vinegar, and some Merlot that I'm trying to work through. I don't drink red
wine and only had a bottle unopened around for my dad when he visited.
Well, he's gone, (I miss you daddy) so I'm trying to use the wine. I added
some rosemary to the mix, plopped in the chops and in another hour I'll cook
them on the grill. I guess from what I've read, they only need to be seared
on both sides for a few minutes each side? It seems like you cook lamb like
you cook beef. I definitely don't want to overcook the chops and turn them
into shoe leather.