Recipe(tried): Moroccan Lamb

Moroccan Lamb

3 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp ground rosemary
2 tbsp cumin
2 cloves chopped garlic
chopped fresh mint (as you like it)
chopped chilli (as you like it)
3 tbsp red wine

Mix all ingredients together in a bowl.

Cut the fat off some lamb chops and place in a zip lock plastic bag. Pour the marinade over the chops, close the bag and massage well into the chops. Refrigerate and leave overnight or for at least four hours.

Barbeque until cooked medium rare.

You can boil the remaining marinade (to cook any juices left from the raw meat) and reserve in the freezer or use it as a baste or a sauce. Serve with cucumbers sliced in Yoghurt mixed with cumin.