Ingredients
Servings 3
Store 5 days in refrigerator
Preparation time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
6 lamb chops
Sea salt and black ground pepper
3 tablespoons olive oil
1/3 cup balsamic vinegar
2 tablespoons honey
1 1/2 tablespoons dijon mustard
3 garlic cloves minced
5 fresh rosemary sprigs
Instructions
Wash and pat lamb chops dry with a paper towel.
Preheat the oven to 400F
Add chops in a baking dish large enough to leave space in between and season both sides generously with salt and pepper. Add rosemary sprigs.
In a small bowl, mix olive oil, balsamic vinegar, honey, dijon mustard, and garlic. Pour on lamb chops and rub both sides. Cover with foil and let marinade for about 15 minutes.
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