Barbecued lamb with a sweet glaze served on spring vegetables. This recipe is endorsed by The Coeliac Society of Australia as being gluten free.

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 5 minutes

Ingredients
12 lamb chops (or cutlets)
1 tbsp balsamic vinegar
1 tbsp honey
1 tsp dried rosemary
spring vegetables (eg. asparagus, green beans, baby carrots) steamed



Method
1. Heat grill or BBQ. Prepare baste by combining vinegar, honey and rosemary.
2. Cook chops for 2 mins each side, until just starting to brown. Brush with baste and cook for 3-5 mins each side, basting occasionally.
3. Serve with spring vegetables.


Tip:
Experiment with barbecuing vegetables to go with the meat. Try sliced cobs of corn, trimmed asparagus spears, zucchini sliced lengthwise and thinly sliced onion and potato.

Courtesy of themainmeal.com.au