Balsamic Lamb with Cherry Tomatoes, Peas and Buffalo Mozzarella

Serves 4
Preparation Time 10 minutes
Cooking Time 20 minutes

Ingredients

Tick off the ingredients as you buy them

2 Zucchini, cut lengthwise into thin slices
1 Punnet cherry tomatoes
4 Cloves garlic, smashed
½ cup Moro Balsamic Vinegar with Extra Virgin Olive Oil
Sea salt and freshly ground black pepper, to taste
4 x 4 Chop lamb racks, cut into double chops
2 cups Frozen peas, thawed
2 x 125g Balls buffalo mozzarella
½ Bunch basil leaves

Char-grill zucchini on both sides until charred. Place tomatoes and garlic in a roasting dish. Drizzle with 2 tablespoons shaken Moro Balsamic Vinegar with Extra Virgin Olive Oil and season. Roast at 200°C for 15 minutes. Meanwhile, season lamb and char-grill until done to your liking. Allow meat to rest 5 minutes. Toss peas and zucchini with tomatoes and roast for 5 minutes until heated through. Arrange vegetables on a large platter or individual plates, top with char-grilled lamb and torn pieces of mozzarella. Drizzle with remaining shaken Moro Balsamic Vinegar with Extra Virgin Olive Oil and finish with basil leaves and a grinding of black pepper.