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SHOULDER LAMB CHOPS 
1 tbsp. wine vinegar
2 oz. burgundy wine
1/2 fresh lemon
6 shoulder lamb chops, square cut at least 1/2 inch thick or round bone lamb chops, remove all fat
Salt to taste
1/2 tsp. black pepper
4 cloves garlic, chopped very fine
1/2 c. fresh Italian parsley, chopped

Mix wine vinegar and burgundy wine in a bowl and set aside. Use an oven pan large enough for all the chops. Squeeze the lemon juice into the bottom of the pan. Place the chops flat into the pan. Pick up each chop and brush with the vine mixture, then replace into pan. Sprinkle salt, pepper, garlic, and parsley on each chop. Place in oven on 375 degrees and broil for 20 minutes. Turn the chops and broil 15 minutes more. Remove and serve. Makes 4-6 servings.
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