Balsamic glazed lamb chops
Try this tasty potato and lamb dish and always choose Quality Mark beef and lamb.
Thanks very much to Beef Lamb NZ for sharing this recipe.
Serves 4
12 Quality Mark lamb chops or cutlets
1 Tbsp balsamic vinegar
1 Tbsp honey
1 tsp dried rosemary
12 small new or boiling potatoes
vegetables of your choice e.g. scallopini, snow peas, beans, baby carrots
Heat the grill or BBQ.
Prepare the baste by combining the vinegar, honey and rosemary.
Cook the chops for 2 minutes each side, then brush with the baste and cook a further 3-5 minutes each side, basting liberally. Let the chops rest for 1-2 minutes before serving.
Meanwhile steam or boil the potatoes and vegetables.
Serve.
To boil potatoes:
– Scrub or peel potatoes if necessary. Slice in half if required.
– Place in a heavy-based saucepan and cover with cold water. Place lid on the saucepan.
– Bring to the boil, reduce heat and simmer for 10-15 minutes or until tender. Drain.
– The time of cooking will depend on the size of the pieces of potato.
To steam potatoes:
– Choose a saucepan with a steamer.
– Half fill the saucepan with water and bring to the boil.
– Place prepared potatoes in the steamer making sure they do not touch the water.
– Cover and adjust the heat to a steady simmer.
– Cook until they are tender.
– Add more boiling water if necessary.
