- 1 kilo lamb chops
- 1 sprig rosemary, finely chopped
- Coarse salt for serving
- Freshly ground pepper
For the marinade
- 50 ml olive oil
- 2 sprigs rosemary
- 100 ml balsamic vinegar
- 2 cloves garlic, finely chopped
In a large bowl, combine all of the ingredients for the marinade
Add the lamb chops to the bowl, cover and refrigerate for 24 hours.
Heat a frying pan over medium heat. When it is hot, sauté the lamb chops on both sides until lightly browned – 3 to 4 minutes. No additional oil/fat is required.
As soon as the chops are browned, add the marinade and leave it to glaze and become a sauce.
Serve the lamb chops with rosemary, coarse salt and pepper.