Balsamic and Rosemary Lamb Chops
Description: This one was given to me by a girlfriend and be cooked on the barbecue or grill plate. Lamb can be marinated longer, even overnight if desired. Cooking time will vary depending on thickness of chops/cutlets but on average I find about 3 minutes per side will give a slight pink centre and be moist.
Ingredients:
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon fresh rosemary leaf (finely chopped)
- 800 g lamb cutlets (about 12)
Steps:
- Combine oil, vinegar and rosemary in a bowl, add lamb, tossing to coat in marinade, let stand for 10 minutes.
- Drain lamb, discard marinade. Cook lamb on heated oiled grill plate, uncovered, until cooked as desired.
