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Heat a small amount of olive oil in a frying pan large enough to hold all the chops. When the oil is hot add the chops in a single layer and brown well on both sides. This should take around 3 - 5 minutes each side.
Add rosemary leaves and garlic to the meat and cook for 30 seconds to release the aromas, being careful not to burn the garlic. Season with salt and a seriously good grind of pepper. Add vinegar, reduce heat and cover. Continue cooking for another 5 - 10 minutes or until the lamb is tender and the vinegar has reduced to form a lovely thick sauce.
Serve hot and be prepared for all the pan juices to be mopped up by people looking for extras.