100 ml Apple Cider Vinoceti Vinegar
100 ml Pomegranate Balsamic Vinoceti Vinegar
30 ml Worcestershire sauce
1 tsp garlic powder
1 tsp salt
3 tbsp brown sugar
800 g lamb chops
150 g cheddar cheese
200 g of pasta
50 g butter
50 ml fresh milk
cabbage salad with carrots
preparation: 10 min.
marinade: 120 min.
cooking: 50 min.
Prepare the marinade my mixing together Apple Cider Vinoceti Vinegar, Worcestershire sauce, garlic, salt and brown sugar. Marinate the cutlets and refrigerate for about 2 hours.
Boil the pasta to taste, add cheddar, butter, milk and black pepper.
Make the salad and season it with apple Vinoceti vinegar, oil and salt, and you can also use ready-made salad mixes.
Remove the cutlets from the refrigerator. Boil the Pomegranate Balsamic Vinoceti Vinegar and spread it generously over the meat. Roast for about 30 minutes.
Serve warm with warm pasta and room temperature salad.
“The secret to the mysterious taste of these cutlets is hidden in the marinade, of course. Mine is with Apple Cider Vinoceti Vinegar but the real key to success is the generous coating of the cutlets with Pomegranate Balsamic Vinoceti Vinegar. The rest is piece of cake! You can’t go wrong! Yummy!”