Balsamic Lamb with Cherry Tomatoes, Peas and Buffalo Mozzarella


Serves 4
Preparation Time 10 minutes
Cooking Time 20 minutes

Ingredients

Tick off the ingredients as you buy them

  • 2 zucchini, cut lengthwise into thin slices
  • 1 punnet cherry tomatoes
  • 4 cloves garlic, smashed
  • ½ cup Moro Balsamic Vinegar with Extra Virgin Olive Oil
  • sea salt and freshly ground black pepper, to taste
  • 4 x 4 chop lamb racks, cut into double chops
  • 2 cups frozen peas, thawed
  • 2 x 125g balls buffalo mozzarella
  • ½ bunch basil leaves

Chargrill zucchini on both sides until charred. Place tomatoes and garlic in a roasting dish.
Drizzle with 2 tablespoons shaken Moro Balsamic Vinegar with Extra Virgin Olive Oil and season. Roast at 200°C for 15 minutes. Meanwhile, season lamb and chargrill until done to your liking. Allow meat to rest 5 minutes. Toss peas and zucchini with tomatoes and roast for 5 minutes until heated through.
Arrange vegetables on a large platter or individual plates, top with chargrilled lamb and torn pieces of mozzarella. Drizzle with remaining shaken Moro Balsamic Vinegar with Extra Virgin Olive Oil and finish with basil leaves and a grinding of black pepper.

Recipes