These come ready to cook. Watch the heat and take them off while they are still pink.
From the shop
Ask at the counter for enough honey mint and rosemary lamb chops for four people. They come already marinated, so add no extra seasoning that fights the marinade.
The marinade has honey in it, so it burns on very high heat. Keep the grill at medium-high and move chops away from any flare-ups.
Ingredients
- Honey mint and rosemary lamb chops for four
- 1 tbsp olive oil, for the grill
- 1 lemon, halved
- Greek salad, to serve
Buy the cuts for this recipe
Honey Mint & Rosemary Lamb Chops$28.99per kilogram
Method
- Heat the barbecue to medium-high. Do not use full heat.
- Lightly oil the grill bars.
- Cook the chops for 3 to 5 minutes a side, depending on thickness. Turn them once.
- Push a thermometer into the thickest chop. Take the chops off at 60°C for medium.
- Rest the chops for 5 minutes on a warm plate. Squeeze the lemon over them.
Serve it
Serve with a Greek salad. Put the lemon halves on the table for squeezing.