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Serves 4
- 40ml balsamic vinegar
- 30g honey
- 8 rosemary stems, remove the leaves from the lower half and finely chop
- 8 lamb chops
Preheat BBQ (you could use a frying pan or grill). In a small bowl, mix the vinegar, honey and 1 tablespoon of finely chopped rosemary and season with cracked pepper. with the rosemary stems, skewer each chop, pinning their tails around the outside of the chop. Cook the chops for 1 to 2 minutes each side or until just starting to brown. Brush some baste onto each chop and cook for 3 minutes on each side, basting occasionally.
Serve with the Balsamic Glazed Pumpkin Salad and a dollop of this delicious, homemade Mint Pesto: In a blender, place 2 bunches of mint, 40ml olive oil and 160g roasted almonds and blend. Scrape down with a spatula and add a little more oil if required.
Source: 4 Ingredients Menu Planning
