Ingredients
- 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
Method
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.
tip:
This marinade will work beautifully with beef cuts such as rump or porterhouse, and chicken cuts such as thighs, wings and marylands.
