This VIP ~ RECIPE was submitted by Pauline from Toolbox Tastings

  • 2 Tablespoons olive oil
  • 60ml Balsamic vinegar
  • 1 Tablespoon fresh rosemary leaves
  • Salt and Pepper
  • 12 Lamb cutlets

Combine oil, vinegar and rosemary in medium bowl, add lamb.  Toss to coat lamb in marinade, stand 10 minutes.  DRAIN lamb, discard marinade. Cook lamb on our Chefs Toolbox “Chefs Grill” until cooked as desired.  Serves 4.

Pauline is a consultant with the Chefs Toolbox.  Her facebook page Toolbox Tastings inspires cooking in every home and encourages families to eat together at the table.  Cooking with the Chefs Toolbox is an experience all on its own.  Please visit Pauline’s web page for any enquiries regarding products or a part-time position.


Of course, I tried this recipe for my family and was able to purchase a large family sized 18 pack of lamb chops from Tasman Meats.


Seeing I like to make things easy; I just put all the chops and ingredients into a large sized freezer zip lock bag. (I also added 1 tablespoon of minced garlic ~ I always use garlic)  and marinated it the night before. I didn’t need to drain the lamb as it infused the marinade. 
I cooked the lamb on “Chefs Grill” which I absolutely love.  Its my own personal BBQ which is much easier to clean than hubbies outside one. Another great idea about using the zip-lock bag is that the lamb can be taken to a picnic or BBQ  without the marinate spilling over in containers in the car.

Thank you Toolbox Tastings.