Raspberry and Rosemary Barbecued Lamb Chops is a modern British recipe for a classic dish of lamb loin chops marinated in a blend of raspberry vinegar, mustard, soy sauce and rosemary that is cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic British version of: Raspberry and Rosemary Barbecued Lamb Chops.
Combine the vinegar, mustard, soy sauce, rosemary, oil and garlic in a bowl. Whisk to combine then pour into a shallow dish. Add the chops and turn to coat in the marinade. Cover and set aside in the refrigerator to marinade for at least 2 hours, turning occasionally.
Place on a hot barbecue and cook for about 5 minutes per side (for medium rare), or until done to your desired level of done-ness. Serve hot.
