• 8 lamb chops
• 3 tablespoons olive oil
• 3 tablespoons The Australian Vinegar Co. Balsamic Vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Step 1

Prepare the Marinade:

• In a small bowl, whisk together the olive oil, The Australian Vinegar Co. Balsamic Vinegar, minced garlic, chopped rosemary, salt, and black pepper until well combined.

Step 2

Marinate the Lamb Chops:

• Place the lamb chops in a shallow dish or a resealable plastic bag.
• Pour the marinade over the lamb chops, ensuring they are evenly coated.
• Cover the dish or seal the bag and refrigerate for at least 1 hour, preferably 2-3 hours, to allow the flavours to infuse.

Step 3

Preheat the Grill:

• Preheat your grill to medium-high heat (about 200°C / 400°F).

Step 4

Grill the Lamb Chops:

• Remove the lamb chops from the marinade and let any excess marinade drip off.
• Place the lamb chops on the preheated grill.
• Grill for 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness.
• Use a meat thermometer to check for an internal temperature of 63°C (145°F) for medium-rare.

Step 5

Rest and Serve:

• Once the lamb chops are grilled to your liking, remove them from the grill and let them rest for about 5 minutes. This allows the juices to redistribute throughout the meat.
• Serve the grilled lamb chops hot, garnished with additional fresh rosemary if desired.