Hubs came back from the wholesalers last week with a mountain of thinly-sliced, New Zealand lamb chops (I hope!*).
Lamb is not my favourite meat and so that stockpile of chops gave me quite a few headaches.
Until I found this delicious, simple marinade that seems to take away some of that rich gameyness and give them a sweet aromatic flavour that sticks around even when you accidentally overcook them in a skillet.
Not that I would do such a thing of course.
*they were in an unmarked bag so they could be anything – bear, moose, roadkill. You take your chances.
Garlic Balsamic Lamb Chops (serves 2)
- 2 lamb chops
- 2 tbsps butter (or palm oil if you’re dairy-free)
- 2 cloves garlic, minced
- 2 tbsps balsamic vinegar
- 1 tsp honey
- 1/2 tsp sea salt
- 1 tsp thyme
- 1/2 tsp black pepper
- Whisk together the honey, salt, thyme, pepper, vinegar and garlic.
- Smear/pour over the chops, cover and marinate for at least an hour (mine went overnight).
- Melt the butter/oil in a saucepan and heat until it foams. Add the chops and fry for around 2 minutes per side or until well browned then serve immediately.
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