Balsamic and Rosemary Lamb Chops
"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."
photo by Marg (CaymanDesigns)
- Ready In:
- 15mins
- Ingredients:
- 4
- Yields:
-
12 lamb chops
- Serves:
- 4
ingredients
- 2 tablespoons olive oil
- 1⁄4 cup balsamic vinegar
- 1 tablespoon fresh rosemary leaf (finely chopped)
- 800 g lamb cutlets (about 12)
directions
- 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.
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Reviews
-
Wonderful marinade!<br/>So easy and simple to do, and the family loved the extra flavour on their lamb.<br/>Thanks Pat, will be making this again for sure. -
This was our first time trying lamb. We wanted to keep it simple so we could taste the flavor of the lamb. The chops were fantastic!! We fried them in a pan for about 5 minutes per side. The balsamic and rosemary really complemented the meat without overwhelming it. -
Made as directed on the barbie. Delicious! Thanks, I'mPat! Made for Aussie Kiwi Recipe Swap #69. -
Fantastic marinate! I went to two different supper markets yesterday and could not get lamb and at the second one could not even get pork chops as it was late I ended up settling for a pork stake and figured if it did not turn out I would just wait and review this recipe in a week or two when I could get lamb chops. Well guess what this marinate supper well on my pork steak and was Sooo Yummy. This recipe is a true keeper that I am already looking forward to using again, thanks for the post. -
Yummy! I used a rack of lamb chops as I couldn't find traditional loin lamb chops in any of the markets, so when I saw the rack I was happy! I marinated the rack for about 15 minutes and grilled them on our new grill. Made for Potluck tag, Summer 2010.
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RECIPE SUBMITTED BY
I'mPat
Australia
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