Prep 1 hr 10 mins
Cook 10 mins
Lamb cutlets or chops marinated with lemon. Can be cooked on the grill, BBQ or frypan. Please note preparation time includes one hour marinating time.
- 4 lamb chops (or. enough lamb portions for 4 people)
- 2 teaspoons balsamic vinegar
- 6 teaspoons olive oil
- 8 teaspoons lemon juice
- 2 teaspoons chopped rosemary
- Mix the marinade ingredients together in a glas or ceramic bowl (Do not use a metallic bowl).
- Add the meat to the marinade and ensure all of the meat has been covered in the marinade.
- Cover the meat dish with clingwrap and refrigerate for one hour to marinate.
- Preheat pan, grill or BBQ to very hot.
- Cook lamb3-4 minutes each side , or to your preference.
- Cover the lamb and rest for a few minutes before serving.
This couln't have been better!
Thsi morning I bought some lamb and as I saw the recipe and the rosemary balsamico option I thought that I have to try it.
The most lamb recipes I did included thyme or oregano and never balsamico.
The meat turned out delicious, juicy and tasty.
Thanks a lot for remember us to let the meat sit before :yummy!
The marinade really imparted a lot of flavor and doing it on the bbq didn't hurt any at all. Made as directed except that I had to use dried rosemary. It came out very juicy and delicious and I'll use this again. Made for ZWT8.
G-O-O-D!!! Ok, so my first experiment with Costa Rican lamb was, hmmmm, interesting. I tried two separate recipes to see what would happen. It turns out the lamb here is like the beef - tough. However, this recipe came out the most tender and the flavor was out of this world. I would like to try this again and increase the marinating time or add something that would tenderize a bit more. Maybe papaya or kiwi? But that is just because the meat is not very good here. This marinade on New Zealand lamb would be awesome. Made for ZWT8 - Australia. Thanks, Jubes!