Balsamic Glazed Lamb Chops with Roasted Vegetables
Delicious Lamb Chop Recipe with Honey and Rosemary
4 - 6
Serves
10 mins
Prep Time
25 mins
Cook Time
Recipe author
Regina Wypych
This is a fresh spin on an old classic. We've changed up the glaze a little and added some colourful, seasonal, autumn vegetables to roast and steam, to make this a complete meal. Feel free to use whatever vegetables are in season though. When you've got company, take this quick and easy meal to the next level, by plating in up to look gorgeous on a big platter or board.
Rate this recipe
Share
High Iron
Low Sodium
Ingredients
Lamb
12 Quality Mark lamb cutlets
2 Tbsp balsamic vinegar
3 Tbsp honey
i
1 tsp fresh rosemary
finely chopped
Roast Vegetables
3 large parsnips
cut into sticks
3 large carrots
cut into sticks
2 large kūmara
cut into wedges
3 garlic cloves
crushed
3 Tbsp oil
1/2 cup Parmesan cheese
grated
seasonal vegetables
steamed (optional)
Method
To Grill Lamb
For the Vegetables
1
Heat the grill or BBQ to a medium-high heat.
2
Season the lamb on both sides with salt.
3
Mix honey, balsamic vinegar and rosemary together to make glaze.
4
Place lamb under the grill (on a baking tray) or on the BBQ plate and cook chops for 2 minutes each side.
Start Timer
5
Then brush the glaze liberally on both sides of the chops and cook for an extra 3-5 minutes.
Start Timer
6
Serve with roast vegetables and steamed greens.
Nutrition Information per Serving (432g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1728kJ (413 kcal)
Protein
25g
Total Fat
16.2g
Saturated Fat
5.2g
Carbs
38g
Sugars
27g
Sodium
146mg
Iron*
2.5mg
* Percentage of recommended daily intake (Aust/NZ)
