Cooking with lamb can somewhat be quite an adventure. Playing with flavours and finding the right taste and texture. You want it a little sweet and then you want it spicy too. Something sticky and crispy on the exterior and tender and succulent on the inside. Flavour wise this dish is so much more than the name I’ve given it.
A reduced balsamic vinegar with a little brown sugar, some olive oil, smoked chili flakes and some rosemary and you’re onto something so deep and rich in flavour and taste.
Fresh herbs is always best however if you do not have on hand, I didn’t, so you may use dried rosemary like I did.
I love it when I baste these beauties and it gets all sticky sweet especially onto the crunchy bits. It all adds to the richness and flavour of the meal. These lamb chops are so juicy and definitely hold up to the marinade, yet also retain their beautiful taste.
The thick, sticky reduced balsamic marinade are so finger licking good on these bad boys.
I opted for an extra burst of flavour and colour, that the chopped, fresh coriander would be my other herb addition.
I served the chops with roasted vegetables and creamy mash.
My boys loved every minute they sank their teeth into these deliciously flavoured chops. As much as I try not to cook too much of red meat, I always opt for healthier options throughout the week, that when I do prepare something of this sort, I do ensure that it’s been worth the wait.
You might not know how good these bad boys really are, until you try it out for yourself, right?
STICKY LAMB CHOPS
Ingredients
- 8 lamb chops
- 2 tbsp olive oil
- 3/4 cup balsamic vinegar
- 1/4 cup brown sugar
- 1 tsp chili powder
- 2 tbsp sweet chili sauce
- 2 tsp dried rosemary
- 3 garlic cloves (finely diced)
- 2 tsp smoked red chili flakes
- fresh cracked black pepper
- 1 tsp sesame seeds
- freshly chopped coriander
Instructions
- In a clean bowl, pour in the balsamic vinegar, brown sugar, chili powder, sweet chili sauce, rosemary, garlic, chili flakes and black pepper.
- Stir well and leave aside
- Then clean your chops and pat dry
- In a large saucepan over medium heat, add in the olive oil, layer your chops and pour in the marinade
- Lower the heat and leave the chops to simmer until it is cooked through and the marinade has reduced, and it has become thick and sticky.
- Scoop out some of the marinade and keep aside for serving.
- Now turn up the heat and let the chops fry on both sides until crispy
- Baste with the reserved reduced balsamic marinade.
- Garnish with sesame seeds and chopped coriander
Notes
