8 lean lamb cutlets, French trimmed
Salt and freshly milled black pepper
30ml/2tbsp finely chopped fresh thyme leaves
100ml/3½floz. good, aged balsamic vinegar
30ml/2tbsp light soy sauce
Preheat the oven to Gas mark 6, 200°C, 400°F. Season the cutlets and sprinkle with the thyme on both sides. Transfer to a metal rack in a roasting tin and cook for 15-20 minutes (depending on how you like your lamb).
Meanwhile, pour the vinegar and soy sauce into a small pan. Bring to the boil, reduce the heat and simmer for about 10 minutes until the mixture is reduced by half.
Remove the cutlets from the roasting tin and transfer to a large bowl. Drizzle the balsamic glaze over the cutlets. Serve with an individual vegetable tiân and rice.
See more at: http://www.simplybeefandlamb.co.uk/recipes/balsamic-glazed-sticky-lamb-cutlets-thyme#sthash.zDd3YsIj.dpuf