These roasted lamb chops and cherry tomatoes are the perfect companion to boiled mixed vegetables and a glass of red wine. The honey used in this marinade offset the lemon and balsamic, giving it a lovely depth of flavour.
Ingredients – Serves 2 4 lamb chops 1 tablespoon olive oil 1 teaspoon runny honey 1 1/2 tablespoon lemon juice 2 teaspoons of balsamic vinegar 2 stems of parsley, finely chopped large handful of cherry tomatoes 2 garlic cloves, sliced. pinch of salt
Method Preheat the oven to 180 Celsius Get the lamb out of the fridge and allow it to get to room temperate. In a large bowl, mix together the lemon juice, honey, olive oil, balsamic, salt and parsley. Get the lamb chops and pop them into the bowl, rubbing the marinade over the lamb. Transfer into an oven dish and add the cherry tomatoes and garlic. Bake for 20 mins and serve with a mixed green salad.
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