1/2 cup olive oil
1/2 cup red wine vinegar
1/4 cup white wine
2 tablespoons lemon juice
2 cloves garlic, peeled and minced
1/4 cup minced onion
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
1 teaspoon black pepper
4 lamb chops
In a large, nonreactive container, blend the olive oil, red wine vinegar, white wine, lemon juice, garlic, and onion. Season with tarragon, parsley, and pepper. Place lamb chops in the mixture. Cover, and marinate in the refrigerator about 2 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Grill lamb chops on the prepared grill 5 minutes per side, to an internal temperature of 145 degrees F (63 degrees C). Discard remaining marinade.