12 Lamb Cutlets

5 tbsp Extra Virgin Olive Oil

1 tbsp Worcestershire Sauce

2 tbsp Brown Sugar

2 tbsp Honey

1 tbsp Lemon Juice

400 g Baby Carrots

(Washed and trimmed)

400 g Potato

(Washed and cubed)

1 tbsp Red Wine Vinegar

2 tbsp Fresh Rosemary

(Chopped)

2 tbsp Sultanas

1. Combine 4 tbsp oil, vinegar, rosemary, sultanas and season with salt and pepper in a bowl.
2. Place carrots and diced potato onto a baking tray, adding this marinade.
3. Bake in the oven at 180C for 20 minutes.
4. Combine 1 tbsp oil, worcestershire sauce, sugar, honey and lemon juice in a bowl.
5. Brush this marinade over the lamb chops.
6. Reserve the marinade into a jug.
7. Cook lamb over medium heat either in a pan or on the grill for about 10 minutes or until cooked as desired.

Serve roasted vegetables with chops and extra marinade if desired.