- 1/3 cup balsamic vinegar
- 2½ tbs olive oil
- 2 garlic cloves, finely chopped
- 1 tbs brown sugar
- 4 sprigs of thyme, leaves picked
- finely grated rind of 1 lemon
- 1 small red onion, thinly sliced
- 6 lamb forequarter chops
- cos lettuce to serve
- cucumber to serve
- barbecued corn to serve
1. Combine vinegar, oil, garlic, sugar, thyme leaves and lemon rind in a jug and whisk until sugar dissolves.
2. Add sliced onion, then season with sea salt flakes and cracked black pepper and mix well.
3. Place lamb chops in a non-metallic dish, pour marinade over, cover and marinate for up to 4 hours.
4. Remove chops from marinade, reserving marinade and onion.
5. Heat a barbecue or chargrill over medium-high heat. Cook chops for 3 minutes each side or until cooked through.
6. Meanwhile, put reserved marinade in a saucepan with 1/3 cup water and simmer until onion is softened and liquid has reduced.
7. Serve lamb with onion relish, lettuce, cucumber and corn.
This marinade will work beautifully with beef cuts such as rump or porterhouse, and chicken cuts such as thighs, wings and marylands.