Lamb Cutlets with Balsamic and Honey

Ingredients:

6 x lamb cutlets, frenched trimmed, fat trimmed

1 tbls rosemary, finely chopped, plus extra for garnish

3 tbls plive oil

2 tbls balsamic vinegar

1 tbls lemon juice

1 tbls honey

Method:

1. Place olive oil, balsamic vinegar, lemon juice, rosemary and honey in a large shallow non-metallic dish and mix until combined. Add lamb, season.

Cover with plastic wrap and leave to marinate in the fridge for 1-2 hours.

2. Preheat the barbecue or griller. Cook lamb 2-3 minutes each side or until cooked to your liking. Serve with salad.