May 13, 2017
Dinner, Lunch, Lamb/Mutton,
Fruit, Lemon, Vegetables, Onions, Australian, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Grilling (Outdoor), Gluten-Free, No Eggs, Non-Dairy more
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"From one of our national supermarkets monthly magazines Jan/Feb' '17."
Combine vinegar, oil, garlic, sugar, thyme leaves and lemon rind in a jug and whisk until sugar dissolves and then add sliced onion, then season with sea salt flakes cracked black pepper and mix well.
Place lamb chops in a non-metallic dish and pour marinade over, cover and marinate for up to 4 hours.
Remove chops from marinade, reserving marinade and onion.
Heat a barbecue to or chargrill over medium high heat and cook chops for 3 minutes each side or until cooked through.
Meanwhile put reserved marinade in a saucepan with 1/2 cup water and simmer until onion is softened and liquid has reduced.
Serve lamb with onion relish, lettuce, cucumber and corn.
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