Name: Chilli and basil marinated lamb
Prep time: 130 min
Cook time: 20 min
Total time: 150 min
Yield: 1
Ingredients: 40.00 ml shredded fresh basil leaves; 2 small red chillies, finely chopped; 2 garlic cloves, crushed; 86.63 gm lemon juice; 27.30 gm olive oil; 4 lamb leg chops; 20g butter; 3 red onions, halved, thinly sliced; 16.00 gm brown sugar; 40.00 ml balsamic vinegar; 250g cherry tomatoes

Chilli and basil marinated lamb

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Prep Time:
130 minutes

Cook Time:
20 minutes

Total Time:
150 minutes

Cozy up with comforting winter lamb marinated in chili and basil.

Ingredients:

40.00 ml shredded fresh basil leaves
2 small red chillies, finely chopped
86.63 gm lemon juice
27.30 gm olive oil
4 lamb leg chops
20g butter
3 red onions, halved, thinly sliced
16.00 gm brown sugar
40.00 ml balsamic vinegar

Instructions:

In a shallow glass or ceramic dish, mix basil, chilli, garlic, lemon juice, and oil. Add the chops and coat them well. Cover and refrigerate for 2 hours, if possible.
In a frying pan over medium heat, melt butter. Sauté onion for about 10 minutes until golden and softened. Stir in sugar and vinegar, then cook for 5 more minutes until caramelized, stirring occasionally.
Heat a large frying pan over medium-high heat. Take the lamb out of the marinade and discard the marinade. Sear the lamb for 4 to 5 minutes on each side for medium doneness or to your preferred level. Transfer the lamb to a plate and let it rest, covered, for 5 minutes before serving.
Add juicy, ripe tomatoes to the sizzling pan. Cook them for 2 to 3 minutes, flipping occasionally, until they become tender and warm. Sprinkle with a dash of salt and pepper for flavor. Present the succulent lamb alongside the onion combination and the burst of flavor from the cooked tomatoes.

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