Marinated Lamb Chops

Rinse meat and pat dry. Rinse thyme, shake dry and set few sprigs aside for garnishing. Pluck off leaves from remaining sprigs. Peel and finely chop garlic. Place thyme, garlic, red wine, soy sauce, vinegar and oil into a large freezer bag. Add meat, seal well and rub marinade into the meat. Refirgerate for about 5 hours.

Remove meat from the refrigerator and allow to come to room temperature. Sear in a hot pan for a few minutes. Place into a roasting pan and roast in preheated oven at 175°C (approximately 350°F) for about 20 minutes or until meat reaches internal temperature of 60°C (approximately 140°F). Remove from the oven and let rest briefly. Garnish with thyme and serve.