Ingredients

· 2 tablespoons light brown sugar

· Juice and zest 1 lemon

· 125 ml olive oil

· 8 tablespoons balsamic vinegar

· 2 garlic cloves, crushed

· 4 tablespoons chopped mint

· 400 g lamb chops

Method

Make the marinade: mix the sugar, lemon juice and zest with the olive oil, balsamic and some seasoning. Stir to dissolve the sugar then mix in the garlic and mint. Reserve half of the marinade to use as a dressing for the chops. Open out the meat and lay it in a tray. Pour the marinade on top then turn to coat all over in the mix. Cover with cling film and leave overnight in the fridge. Remove the lamb from the fridge and shake off any excess marinade back into the tray. Heat a barbecue or griddle pan until it’s a medium heat. Cook the lamb chops for 20-25 minutes, turning frequently for well done. Serve the chops with the reserved marinade for pouring over.