6 x lamb cutlets, frenched trimmed, fat trimmed
1 tbls rosemary, finely chopped, plus extra for garnish
3 tbls plive oil
2 tbls balsamic vinegar
1 tbls lemon juice
1 tbls honey
1. Place olive oil, balsamic vinegar, lemon juice, rosemary and honey in a large shallow non-metallic dish and mix until combined. Add lamb, season.
Cover with plastic wrap and leave to marinate in the fridge for 1-2 hours.
2. Preheat the barbecue or griller. Cook lamb 2-3 minutes each side or until cooked to your liking. Serve with salad.