Looking for a tasty lamb recipe? Try out this simple recipe for Caramelized Lamb Chops w/ Grilled Rosemary Carrots from the experts at Australian Lamb!
12 Australian Lamb shoulder chops or leg, cut into steaks
1 Tbsp olive oil
1 Tbsp Worcestershire sauce (or red wine vinegar)
2 Tbsp dark brown sugar
2 tsp honey mustard
1 Tbsp lemon juice
1 bunch baby carrots, trimmed and peeled, leaving ½ inch of stalks
4 Tbsp olive oil
1 Tbsp red wine vinegar
2 tsp fresh rosemary, finely chopped
2 Tbsp currants
Salt and pepper, to taste
Combine the marinade ingredients in bowl and brush over all sides of the lamb chops or steaks. Cover and refrigerate for at least 30 minutes for flavors to infuse.
Drain excess marinade and cook lamb on medium high heat, turning frequently, about 10-12 minutes for medium or until cooked as desired. Transfer to a plate, cover with foil and let stand for 5 minutes before serving.
To prepare the carrots, place all ingredients in plastic bag and toss. Wrap in foil and place on the grill with the lamb, turning pouch occasionally until carrots are cooked as desired.
Serve lamb over grilled carrots, and side with barbecued potatoes, a green salad, bread, and chilled Australian beer.
Barbecued potatoes or bread, green salad, and chilled Australian beer.