Lavender balsamic adds a slightly floral, almost citrus flavour to this savoury dish.
Needed for this recipe:
1 cup (+ extra for grill) Sunshine Coast Olive Oil Co. Tuscan Herb Olive Oil
½ cup Sunshine Coast Olive Oil Co. Aged Lavender Dark Balsamic
4 cloves of garlic – grated on a zester
2 Tablespoons fresh rosemary leaves, chopped (about 1 sprig)
Salt and Pepper to taste.
12 lamb chops
Fresh sprigs of rosemary or other herbs for garnish
Blend all ingredients except ribs in a large glass container with a lid. Marinade in the fridge at last 2 hours.
Heat your grill and brush it generously with Tuscan herb Olive Oil. Grill 2-3 minutes each side (brushing grill with oil before you flip).
Let meat rest on platter (covered with foil) for 5 minutes before serving.