A quick and simple mid week supper that doesn’t sacrifice flavour for convenience.
- 1/8 cup balsamic vinegar
- 1/4 cup red wine
- 1/4 tsp very finely chopped rosemary
- 1/4 tsp crushed black peppercorns
- 4 large lamb chops – or 12 cutlets
- lots of cruciferous green vegetables
Simmer the first 3 ingredients in a small saucepan until reduced to a syrup – about 5 or 6 minutes.
Meanwhile heat the grill to medium hot then season the chops with salt and pepper and chopped rosemary and grill them for 3 minutes each side if you want them medium rare. Longer if you don’t like them pink.
Serve the chops with steamed greens – Swiss chard, cavolo nero, savoy cabbage, spinach, French beans – and drizzle the sauce over the top.
Simple and tasty.
Works just as well with pesto instead of the balsamic reduction.
Prep time: 5 mins
Cook time: 10 mins
Source: Dawn Waldron