Rosemary Lamb Chops2015-04-02
- Yield : 12
- Prep Time : 60m
- Cook Time : 10m
- Ready In : 1:05 h
- 12 lamb chops
- 3 tbsps rosemary, finely chopped
- 3 tbsps olive oil
- 1 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1 tbsp honey
Preheat the oven to 200°C.
Mix the rosemary, olive oil, soy sauce, mustard and honey together.
Using a teaspoon, rub some marinade onto the lamb chops, and place them and any left over marinade in a zip lock bag. Allow to marinate for at least an hour or overnight.
Make sure the meat is at room temperature before you start cooking. Heat a non-stick frying pan or the braai to high heat. Sear the lamb chops on each side and on the top for a minute or two or until browned and starting to crisp.
Transfer the chops to an oven dish and bake for 7 minutes for medium rare.
When cooked, serve with vegetables and garnished with rosemary sprigs.