Name: Italian mixed grill
Prep time: 255 min
Cook time: 10 min
Total time: 265 min
Yield: 1
Ingredients: 82.50 ml balsamic vinegar; 16.00 gm brown sugar; 20.00 ml fresh rosemary, chopped; 1 garlic clove, crushed; 8 x 100g small lamb shoulder chops (see Note); 8 x 100g beef rump steaks; 75.00 gm sun-dried tomato pesto; 8 slices pancetta; 125.00 gm tomato chutney

Italian mixed grill

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Prep Time:
255 minutes

Cook Time:
10 minutes

Total Time:
265 minutes

Add a pop of freshness with fresh parsley on your mixed grill.

Ingredients:

82.50 ml balsamic vinegar
16.00 gm brown sugar
20.00 ml fresh rosemary, chopped
8 x 100g small lamb shoulder chops (see Note)
8 x 100g beef rump steaks
75.00 gm sun-dried tomato pesto
8 slices pancetta
125.00 gm tomato chutney

Instructions:

In a shallow glass bowl, mix 1/4 cup of vinegar with brown sugar, rosemary, and garlic. Season with salt and pepper. Add lamb chops and coat them in the marinade. Cover and refrigerate for up to 4 hours.
Coat steaks generously with flavorful pesto, then season with salt and pepper. Preheat barbecue chargrill on medium-high heat. Drain lamb and dispose of marinade.
Sear lamb and beef for 3 to 4 minutes per side until medium or to your desired doneness. Place on a plate, cover loosely with foil, and let it rest for 5 minutes before serving.
Grill pancetta until crisp, turning as needed, for about 2 minutes. Mix chutney and remaining vinegar in a serving bowl, then arrange lamb, beef, and pancetta on a platter. Serve with chutney.

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