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Ingredients
Method
- 3 crushed garlic cloves
- 1 tbsp chopped thyme
- ½ tbsp smoked paprika
- 1 tbsp honey
- 4 tbsp balsamic vinegar
- 2 tbsp olive oil
- 8 lamb chops
- Mix the herbs, paprika, garlic and honey in a bowl, then whisk in the oil and vinegar. Season well and add the chops, turning to coat well. Cover and marinate for up to 8 hours in the fridge, then bring to room temperature before you cook.
- Grill the chops on a barbecue for 5 mins each side or to your liking. Transfer to a plate, cover with foil and leave to rest for 5 mins. Serve with chargrilled vegetables and a drizzle of the resting juices.
20 mins
4 serving
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