Today as I open my fridge I found two packets of lamb chop sitting invitingly for me to create something new and exciting. There are some delish recipes to marinate lamb chops but I want to create my own marinade.
Luckily my father-in-law is passionate about beekeeping and is a beekeeper himself, situated in Hambrook his beehives produce the most excellent honey in the country, it’s organic, clean and taste as what nature intended honey to be.
So, I open a jar of my SAMBAL Chili Sauce and start cooking for lunch.
And here is the recipe:
800 gr of New Zealand Lamb Chops
2 tbsp of SAMBAL Chili Sauce
1 tsp of Balsamic Vinegar
1 tsp of South Gloucester Honey of Hambrook
Salt to taste
Heat the fan oven to 180º C. Prepare the marinade by mixing the Balsamic Vinegar, honey, and the SAMBAL Chili Sauce.
Coat the lamb chops with the marinade and place the chops on a baking dish let it sit for 10 minutes and put it in the oven to bake for 45 minutes.
Once it’s cooked let it sit for 5 minutes before serving with your favorite condiments.
With mine, I chose to enjoy my sweet spicy chops with mixed vegetable and potatoes cooked with turmeric, ginger, chili, and coconut milk.