Recipe of the Week: Grass Fed Lamb Chops

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.