Tender lamb marinated in lemon and rosemary served with garlic flavoured barbecued vegetables
Prep time:10 mins
Cook time:30 mins
- 570g packet frozen Birds Eye Oven Roast Vegetables
- 8 lamb loin chops
- Juice of lemon
- 2 teaspoons chopped fresh rosemary
- 1 tablespoon olive oil
- Rosemary sprigs for garnish
Cook frozen Birds Eye Vegetables following packet directions.
In a large bowl combine lamb chops, lemon juice, rosemary and oil. Set aside to marinate in refrigerator for 10-15 minutes.
Spray heated barbecue with oil, and cook lamb for 3-4 minutes on each side. Serve lamb chops with cooked vegetables and garnish with rosemary sprigs.
Forequarter lamb chops can be used as an alternative to loin.