Caramelized Australian Lamb Shoulder Chops with Grilled Carrots
Servings:
10
10
Prep Time:
30 mins.
30 mins.
Cook Time:
30 mins.
30 mins.
Ingredients
12 Australian lamb shoulder chopsMarinade
1 tablespoon olive oil
1 tablespoon Worcestershire sauce (or red wine vinegar)
2 tablespoons dark brown sugar
2 teaspoons honey mustard
1 tablespoon lemon juice
Carrots
1 bunch baby carrots, trimmed and peeled
4 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons fresh rosemary, finely chopped
2 tablespoons currants
Salt and pepper, to taste
Preparation
- Combine the marinade ingredients in a bowl. Add the lamb chops and toss to coat all sides. Cover and refrigerate for at least 30 minutes for flavors to infuse.
- Drain excess marinade and cook lamb on the grill over 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 until coated.
- Wrap the carrots in foil and place on the grill with the lamb, turning pouch occasionally until carrots are cooked as desired.
- Serve lamb with grilled carrots.
Source: Aussie Beef & Lamb
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