Lamb cutlets with balsamic vinegar and rosemary

For the marinade:

Wash the rosemary sprig, pluck off the needles and chop them. Peel the garlic clove and crush it. Mix the rosemary and garlic with balsamic vinegar and the rest of the ingredients for the marinade.

Marinate and cover the lamb in the fridge for at least 1-2 hours.

For the salad:

Wash and trim the peppers and cut into strips. Wash the zucchini and tomato, remove the stalk and cut into large cubes or slices.

Peel the onions, cut into wedges. Mix the vegetables in a bowl.

Peel the garlic clove and crush into the vegetables. Wash the rosemary sprig, pluck off the needles and chop. Mix with the vegetables with salt, pepper and olive oil.

Insert the grill plates into the MultiGrill 9 Pro and use it as a contact grill. Set the lower and upper thermostat knob to 230°C. Press the start/stop button to preheat the grill.

When the display shows ready, place the vegetables on the lower grill plate and cook for about 8-12 minutes.

Put the vegetables in a bowl and add the balsamic vinegar, mix well and set aside.

Place the lamb cutlets on the lower grill plate. Cook for about 11-13 minutes, depending on desired doneness and thickness of the lamb cutlets (we recommend turning them halfway through cooking, because the upper grill plate does not rest on the meat due to the bone).

In the meantime, reduce the marinade in a pan and serve as a sauce with the grilled lamb cutlets and the salad.