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 the BBQ for high heat and lightly oil grate.
Cook lamb chops on the prepared BBQ 5 minutes per side. Discard remaining marinade.
Nice subtle flavours from the Tarragon. I skipped the white wine (didn't have any I didn't want to drink ). Nice bursts of red wine vinegar in the rarer bits of the meat.
Overall the vinegar tenderised the chops as expected and infused the red wine vinegar, onion and garlic in the muscle.
I fried up the left over onion / garlic bits and served on top of the meat. Worked well - 31 Jul 2010