- 3 lamb chops per person
- Tunisian Extra Virgin Olive Oil
- Bergamot Lemon Balsamic Vinegar
- Salt and Pepper
- Let lamb chops set out about 15 minutes. Then drizzle lightly with the Tunisian Olive Oil and the Bergamot Lemon Balsamic Vinegar.
- Brush to evenly distribute. Sprinkle with salt and pepper. Let marinate at room temperature for 15 minutes.
- Grill 4 to 5 minutes on each side. Watch closely because the olive oil may cause the grill to flame.