Lamb Chops

This can be done in as little as 4 hours before you plan to cook, or the day before.

Ingredients

• 8 lamb chops
• 1 tsp dried rosemary
• 1 tsp cumin
• 1 tsp dried basil
• 1 tsp dried thyme
• 1/2 tsp freshly ground pepper
• 2 cloves garlic, finely chopped
• Juice from half a lemon
• 2 tbsp olive oil
• 1/2 tsp cayenne pepper, more if you want extra heat
• 3 tbsp balsamic vinegar

Now Cook

1. Mix all the dry ingredients except the cayenne pepper and mash with your fingers to break up the spices and release their flavour.
2. Put the dry ingredients into a resealable plastic bag and add the remaining ingredients.
3. Poke the lamb chops on both sides with a knife so the marinade can be absorbed into the meat.
4. Add the lamb chops to the marinade, seal, and put in the fridge for a minimum of 2 hours. Overnight is better.
5. Take the bag out of the fridge about an hour before cooking to bring the chops closer to room temperature.
6. Heat the BBQ to 325°F.
7. Place the chops over indirect heat and cook for 10–15 minutes, flipping occasionally.
8. You can baste the chops once or twice with the remaining marinade, but first boil the marinade to kill any germs.
9. When the chops are done, remove from the BBQ and let rest for 10 minutes.