Sandra Djohan


Honey Balsamic Lamb Chops

75ml balsamic vinegar

1 garlic clove

2 tbsp clear honey

180ml vegetable oil

Salt and freshly ground black pepper

8 small lamb chops

2 tbsp olive oil

½ tbsp chopped fresh rosemary leaves


  • In the bowl of a food processor, combine the balsamic vinegar, garlic and honey. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.
  • Preheat a heavy-based frying pan over medium-high heat. Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary. Cook the lamb chops for 2 to 3 minutes on each side for medium-rare.
  • Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.
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