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.

 

 

 


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