When lamb is on special in the supermarket, I like to buy cutlets and make a special dinner with them. They are so delicious. This is an easy recipe for 2 which can easily be doubled or tripled to cater for more people. I served mine with individual potato bakes, cubed carrots and baby peas.
Serves 2
Ingredients
- 8 lamb cutlets
- 1/3 cup balsamic vinegar
- 1 clove of garlic, crushed
- 2 tablespoons honey
- 4 tablespoons olive oil
- 1 tablespoon rosemary, finely chopped
- 1 teaspoon oregano
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- Salt and pepper to taste
Preparation
- Place lamb cutlets in a bowl. Mix other ingredients in a jug and pour over cutlets and coat each cutlet in the marinade. Leave for an hour.
- Grill the lamb chops for 2 to 3 minutes each side until medium-rare, reserve the marinade.
- Pour the leftover marinade into a small saucepan and using a medium heat, allow to boil and then simmer for 5 minutes.
- Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.