Grilled Lamb Chops
Ingredients
- 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
Method
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.
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