Ingredients
- 1/2 cup balsamic vinegar
- 2 1/2 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 1 tablespoon brown sugar
- 4 sprigs of thyme, leaves picked
- 1 lemon, whole (finely grated rind of)
- 1 red onion, thinly sliced (small onion)
- 1 kilogram lamb chops (6 forequarter chops)
- Cos lettuce, cucumber and barbecued corn to serve
How to Make
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Step 1: 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.
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Step 2: Place lamb chops in a non-metallic dish and pour marinade over, cover and marinate for up to 4 hours.
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Step 3: Remove chops from marinade, reserving marinade and onion.
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Step 4: Heat a barbecue to or chargrill over medium high heat and cook chops for 3 minutes each side or until cooked through.
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Step 5: Meanwhile put reserved marinade in a saucepan with 1/2 cup water and simmer until onion is softened and liquid has reduced.
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Step 6: Serve lamb with onion relish, lettuce, cucumber and corn.
We hope you enjoy this recipe!
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