6 lamb loin chops, defrosted
2 tbsp (25 g) unsalted butter
3 tbsp olive oil
4 red onions, peeled and sliced
1 garlic clove, crushed
scant 1/2 (us) cup (100 ml) balsamic vinegar
4 tbsp soft brown sugar
2 tbsp (25 g) unsalted butter
3 tbsp olive oil
4 red onions, peeled and sliced
1 garlic clove, crushed
scant 1/2 (us) cup (100 ml) balsamic vinegar
4 tbsp soft brown sugar
method
1. Preheat the grill to a moderate heat, place the loin chops on the grill pan and cook for 15-20 minutes or until cooked through.
2. In the meantime make the onion relish: Heat the butter and oil in a frying pan add the onions and cook over a moderate heat for approximately 10 -15 minutes or until they begin to caramelise.
3. Add the garlic and cook for another minute, before adding the balsamic vinegar and sugar. Continue to cook until most of the vinegar has evaporated off.
4. Serve as suggested above.
2. In the meantime make the onion relish: Heat the butter and oil in a frying pan add the onions and cook over a moderate heat for approximately 10 -15 minutes or until they begin to caramelise.
3. Add the garlic and cook for another minute, before adding the balsamic vinegar and sugar. Continue to cook until most of the vinegar has evaporated off.
4. Serve as suggested above.
serving amount
serves 3 - 4
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