Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: about 4 hours before you wish to serve dinner, prepare marinade: in a mixing bowl, whisk together the vinegar, fresh herbs and garlic, oil, salt and pepper. pour this mixture into a large zip-lock freezer bag, add lamb chops, squeeze out all the air and seal; place in a glass dish and refrigerate, turning it over at least once; let marinate for three to four hours. alternatively, if you don't have a zip-lock bag, marinate lamb chops in a covered glass dish. shortly before you wish to serve dinner, grease grill rack and preheat grill to medium-high heat. reserve marinade and place chops on preheated greased grill and cook, with a closed lid, for about 15 minutes for medium-rare-- baste with reserved marinade and turn once during cooking.

Target recipe: combine olive oil, lime zest, lime juice, garlic, mint, pepper, and salt in a shallow dish large enough to place the lamb chops in one layer. coat both side of the chops in the marinade and leave for 2 hours at room temperature, or up to 24 hours refrigerated. for the sauce, melt butter in a medium skillet over medium heat. add onions and garlic and sauté for 8 to 10 minutes, or until golden. season with salt and pepper. stir in wine and bring to a boil. reduce heat and simmer for at least 1 hour, or until mixture thickens and reduces to approximately 1 cup. the glaze should be the consistency of syrup. grill the chops for 3 to 4 minutes on each side or until desired doneness. to serve, allow 2 chops per person, with shiraz reduction.