900gram Lamb Chops
60ml Distilled White Vinegar

2 Teaspoons Salt
½ Teaspoon Ground Black Pepper
1 Tablespoon Minced Garlic
1 Thinly Sliced Onion
2 Tablespoons Olive Oil


1. In a large resealable bag place the vinegar, salt, pepper, garlic, onion and olive oil and shake well to ensure that all the ingredients have been combined together properly. 

Then into the bag you place the chops again shake the bag vigorously as this will help to ensure that the chops have been thoroughly coated with the marinate. Once this has been
done you place the bag into the refrigerator and leave there for 2 hours.

2. When it comes to cooking the lamb chops you should remove them from the refrigerator whilst the barbecue is heating up. 

This will ensure that they come up to room temperature ensuring that they then cook properly.

3. When you remove the lamb chops from the marinade to place on the lightly oiled grill if you notice any pieces of onion stuck to them leave them in place. 

Then grill them until they are cooked to the level of doneness you require. Around 3 minutes for each side should be enough for them to be medium.