- Lamb Chops
- Freshly Ground Pepper
- Freshly Ground Sea Salt
- Light Olive Oil
- Balsamic Vinegar
- Pure Honey
- Grainy Mustard
- Fresh Rosemary
Pat lamb chops dry with a paper towel.
Salt and pepper both sides of the chops.
In a small bowl, whisk, vinegar, mustard, garlic together.
Heat olive oil in a fry pan on high with your rosemary sprigs, and place each chop down, sear both sides.
Pour vinegar mixture, into the pan and reduce heat to low.
Heat the chops, turning once or twice evenly coating them in the vinegar. Once the vinegar mixture has thickened, the chops should appear sticky.
Remove from the pan and allow to rest for 5 minutes before serving.
Garnish with additional rosemary.