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.

• Ready In: 15 mins
• Serves: 4
• Yields: 12 lamb chops

Ingredients

• 2  tablespoons olive oil
• 1⁄4 cup  balsamic vinegar
• 1  tablespoon fresh rosemary leaf (finely chopped)
• 800  g lamb cutlets (about 12)

Directions

1. Combine oil, vinegar and rosemary in a bowl, add lamb, tossing to coat in marinade, let stand for 10 minutes.
2. Drain lamb, discard marinade. Cook lamb on heated oiled grill plate, uncovered, until cooked as desired.