Serving Size: Makes 6 servings
Prep Time: About 30 minutes
Cook Time: 10 – 12 minutes
12 lamb shoulder chops
1 Tbsp Olive Oil
1 Tbsp Worcestershire sauce (or Red Wine Vinegar)
2 Tbsp dark Brown Sugar
2 Tbsp Honey Mustard
1 Tbsp Lemon Juice
Combine the marinade ingredients in bowl and brush over all sides of the lamb chops. Cover and refigerate for at least 30 minutes for the flavours to infuse.
Drain excess marinade and cook Lamb on medium high heat, turning frequently, about 10-12 minutes for medium or until cooked as desired. Transfer to a plate, cover with foil, and let stand for 5 minutes before serving.
1 bunch of Baby Carrots, trimmed and peeled, leaving 1/2 inch of stalks
4 Tbsp Olive Oil
1 Tbsp Red Wine Vinegar
2 Tbsp fresh Rosemary, finely chopped
2 Tbsp Currants
Salt and Pepper to taste
To prepare the carrots, place carrots, olive oil, vinegar, rosemary, currants and salt and pepper in a plastic bag and toss. Wrap in foil and place on the grill with the Lamb, turning pouch occasionally until carrots are cooked as desired.
Serve Lamb over grilled carrots, and side with barbecued potatoes, a green salad, bread, and chilled beverages.