Tangy Summer Lamb Chops
Made with lime marmalade
Serves 8
Ingredients
- 16 lean lamb loin chops or cutlets
- 10 sprigs rosemary, finely chopped
- large bunch fresh thyme leaves, finely chopped
- 120 ml olive oil
- 8 tbsp lime marmalade
- seasoning
- 8 vines of small cherry tomatoes (3 or 4 on each)
Method
- In a small bowl mix together the rosemary, thyme, olive oil, marmalade and seasoning.
- Place 2 chops on a large foil square and brush generously on both sides with the glaze. Top with 3 tomatoes on the vine. Repeat with remaining chops/cutlets.
- Loosely mould the foil into parcels.
- Roast the parcels for 25-30 minutes at 200°C/400°F/Gas Mark 6. Ten minutes before the end of the cooking time, open up the parcels and return to the oven.
- Serve the chops with a light pasta salad and griddled courgettes.
Recipe courtesy of EBLEX
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