Lamb chops in balsamic honey

A delicious main course with tender lamb chops for the Easter holidays and a strong red wine honey sauce with a hint of rosemary. Served with fried triplet potatoes and seasonal vegetables.

Preparation:
Rinse the lamb chops briefly under running water.
Then dry with kitchen paper and the edges of fat with a sharp
Cut the knife about 2 to 3 times (this way the chops keep their
shape and do not curl when frying)
Make a marinade with olive oil, garlic, sage, rosemary, salt and pepper.
Lay the meat in a flat dish and spread the marinade over it, covered
Marinate in the fridge for at least 3 hours.