Balsamic rosemary lamb chops
Rich and flavourful balsamic rosemary lamb chops are the low and slow kai you’re whānau will fall in love with! Infused with aromatics and with minimal prep, this fork-tender meal is worth waiting for. Serve with a side of rice tossed with pesto and grilled garlic sprouts and broccoli.
Ingredients
Method
Ingredients
- 4 lamb shoulder chops
- 1 onion, sliced
- 2 rosemary sprigs
- 2 bay leaves
- 1 cup balsamic vinegar
- ½ cup beef stock
- 4 garlic cloves, minced
- 2 Tbsp maple syrup
Method
- In a large heavy-based saucepan, heat a drizzle of oil to medium-high heat. Season the lamb with salt and pepper and cook in batches for a few minutes on each side or until golden brown. Return all the lamb back into the pan.
- Add the onion, rosemary, bay leaves, vinegar, stock, garlic and maple syrup.
- Bring to a boil and then reduce the heat to a simmer. Cover and cook on low for 3 hours, then an additional 1 hour uncovered or until the lamb is tender and the sauce has reduced.
- Serve and enjoy!
Top tip:
These delicious lamb chops are a great slow cooker meal option! Brown the lamb as per step one and then transfer into a slow cooker with the rest of the ingredients. Cook on low for 6-8 hours or until tender.
Burkes Brewing Co Unforgiven Porter
Creamy chocolate on the nose is followed through in the palate, with just a hint of savoury. Think chocolate-coated coffee beans.
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