BALSAMIC HERB LAMB CHOPS

10 lamb chops

½ cup olive oil

¼ cup balsamic vinegar

4 cloves garlic, crushed

1 Tbsp fresh rosemary, chopped

1 Tbsp honey

2 tsp Dijon mustard

1 tsp dried oregano

dash salt and pepper

Place lamb chops in a resealable plastic bag. Combine oil, balsamic vinegar, garlic, rosemary, honey, mustard, oregano, salt and pepper and pour over chops. Seal bag and refrigerate for a few hours.

Grill chops over a medium high heat for about 5 minutes per side or until browned to desired doneness.

Excellent served with mango chutney, buttered potatoes and steamed asparagus.