Direction

1. Mix together onion, vinegar, oil, garlic, salt, and pepper in a large resealable bag. Add lamb, seal bag, and toss to coat. Marinate in the refrigerator for 2 hours.
2. Preheat an outdoor grill for medium-high heat.
3. Remove lamb from marinade and leave any onions on that stick to meat; discard marinade. Wrap exposed ends of bones with aluminum foil to keep them from burning.
4. Cook on the preheated grill to desired doneness, about 3 minutes per side for medium. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).
5. Serve hot and enjoy!