- ¼ cup balsamic vinegar
- 1 tsp Dijon mustard
- 2 cloves garlic, finely chopped
- 4 to 6 lamb loin chops/racks
- 1 cup each red or yellow cherry tomatoes, halved
- ¼ cup roughly chopped basil leaves
Place balsamic vinegar, mustard, garlic, and ¼ cup olive oil into a shallow ceramic dish. Add lamb and turn to coat. Let it stand for 5minutes. Heat frying pan over high heat. Remove steaks from marinade, scraping off any garlic and cook each side for 3 minutes in the pan. Transfer to a plate, cover loosely with foil and let it rest for 5minutes. Meanwhile, reduce pan-heat to medium-low and pour the leftover marinade into the pan along with cherry tomatoes. Cook for 2 to 3 minutes. Stir through the basil and pour any juices from the steaks into the pan. Heat through and drizzle the sauce over the lamb chops or racks. Serve with steamed Brussels sprouts and garnish with basil leaves.