The honey does not sweeten the chops-it just helps them brown. For an authentic accompaniment, uncork a bottle of the pungent Greek wine called retsina, or simply opt for a favorite Sauvignon Blanc.
You can make these year round by just throwing them under the broiler in bad weather.
3/4 cup dry red wine
1/4 cup olive oil
3 tablespoons chopped fresh oregano
2 tablespoons minced garlic
2 teaspoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 1- to 1 1/4-inch-thick loin lamb chops (about 2 1/2 pounds total), fat well trimmed
2 tablespoons honey
Mix first 7 ingredients in large glass baking dish. Arrange lamb chops in single layer in dish; turn to coat. Cover and refrigerate at least 2 hours, turning and basting often. (Can be prepared 1 day ahead. Keep chilled.) Prepare barbecue (medium-high heat). Transfer lamb to plate. Mix honey into marinade. Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare.
Prepare barbecue (medium-high heat). Transfer lamb to plate.