Chops in wine

•1/2 cup red wine
• 1/4 cup olive oil
• 2 tablespoons red-wine vinegar
• 1 tablespoon fresh lemon juice
• 1 lemon, peel only, cut into thin strips
• 3 large cloves garlic, minced
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh mint
• 3/4 teaspoon freshly ground black pepper
• 8 lamb rib chops (about 2 pounds) 
• 1 green bell pepper, cut lengthwise into eighths
• 1 red bell pepper, cut lengthwise into eighths
• 3 small onions, peeled and quartered
• 8 cherry tomatoes
• 1 teaspoon salt
• 4 sprigs fresh thyme


Make The Marinade: 
• In a large baking dish, combine the red wine, 3 tablespoons olive oil, vinegar, lemon juice, lemon peel, garlic, 2 teaspoons thyme, mint, and 1/2 teaspoon pepper.
• Reserve 1/4 cup of the marinade and set aside.
• Add the lamb chops to the remaining marinade, turning to coat. Cover and refrigerate for 4 hours, turning the meat after 2 hours to marinate evenly.

Grill The Chops: 
• Prepare the grill for cooking over high heat.
• Remove the chops from the marinade, pat dry, and set aside.
• Reserve the marinade.
• In a large bowl, combine the bell peppers, onions, tomatoes, remaining 1 tablespoon olive oil, reserved marinade, salt, remaining 1/4 teaspoon pepper, and thyme sprigs and toss to coat. Grill vegetables until just softened—5 to 6 minutes per side. Transfer to a platter and keep warm.
• Grill the chops—about 4 minutes per side for medium-rare.
• Divide equally among 4 plates and serve immediately with grilled vegetables