A leisurely soak in some marinade can make the most hum-drum of ingredients a delight, not only does a marinade add flavour it can also help to tenderise tougher cuts of meat. These small lamb chops were certainly not in need of any tenderising, but were delicious after their overnight dip in the marinade.
If you are in need of a new BBQ this summer then Homebase have a massive selection to cater for everyone, from a humble portable bucket charcoal BBQ at £9.99 to the top of the range Weber at £1199.99, which is perfect for larger gatherings as it will cook 30 burgers at one time. You can also choose from permanent masonry BBQs at around £450. I’d love to experiment with one of the BBQs with a smoker attachment. Currently selected models have 1/3 off, and there is also a handy BBQ buyer’s guide.
- 4 tbs redcurrant jelly
- 6 tbs balsamic vinegar
- 3 tbs olive oil
- 2 tbs chopped fresh mint
- 2 cloves garlic crushed
- 1 lemon juice & zest
- 12 thin lamb chops suitable for the BBQ
Place the redcurrant jelly into a small saucepan and allow to melt over a low heat.
Add the vinegar, olive oil, mint, garlic and lemon. Season well and whisk gently to mix
Arrange the lamb chops in a container and pour over the marinade. Give a good shake to coat the chops, cover and leave in the fridge overnight, turning the chops over once.
Cook on a hot BBQ for 3-4 minutes each side according to taste.
Use the average priced supermarket own brand balsamic.
You might also like my;-
- Jac’s recipe for BBQed apricots with goat’s cheese
- Elizabeth’s recipe for BBQed Pineapple
- Michelle’s recipe for lamb & apricot sosaties
Recipe commissioned by Homebase