Serves : 2 - 3
Ingredients :
6 Lamb shoulder chops, defrosted (about 1 lb/625 g) 6
1/4cup tomato paste 50 ml
2 tbsp White wine vinegar 30 ml
2 tbsp olive oil 30 ml
2 tsp paprika 10 ml
1/4 cup finely chopped fresh basil OR 2 tsp (20 ml) dried crumbled basil 50 ml
1 clove garlic, minced 1
1/4 tsp freshly ground black pepper 1 ml
Directons :

Slash the thin layer of fat around outside edge of chops to prevent curling. Wipe dry and arrange chops in shallow glass dish just big enough to hold them in a single layer.

In small bowl, whisk together tomato paste, vinegar, oil, paprika, basil, garlic and pepper. Spread liberally on both sides of chops and let stand, covered, 2 hours at room temperature or several hours in the refrigerator. If you refrigerate the chops, bring out to room temperature at least 1 hour before barbecuing.

Place on oiled grill 4 to 6" (10 to 15 cm) above medium-hot coals or on medium-high setting and grill 6 minutes on the first side and 5 to 6 minutes on second side for rare. Allow 3 to 5 minutes longer for