Rosemary Sirloin Chops

The Marinade:

• Add olive oil, garlic, salt, pepper, Worcestershire sauce, and lemon juice to a bowl. Stir well until blended. Mix in the Dijon mustard if you want extra depth.
  4 tbsp olive oil, 3 cloves garlic, 1½ tsp sea salt, 1 tsp freshly ground black pepper, 1½ tbsp Worcestershire sauce, 2 tsp lemon juice, 1½ tsp Dijon mustard

Marinate the Chops:

• Place the chops in a dish or a sealable bag. Pour over the marinade and coat each piece evenly. Add the rosemary sprigs around the meat. Cover and chill for at least 1 hour, or up to 4 hours for a fuller flavour.
  4 large sirloin beef chops, 4 sprigs fresh rosemary
• Take the chops out of the fridge 20–30 minutes before cooking. This helps them cook more evenly.

OVEN Method:

Preheat and sear:

• Heat the oven to 200°C (180°C fan). Warm a frying pan over medium-high heat. Sear the chops for 2–3 minutes on each side until browned.

Finish cooking:

• Transfer the chops to a baking tray or place the pan in the oven. Cook for:
• 8–10 minutes for medium-rare

  10–12 minutes for medium

Resting:

• Remove from the oven and cover loosely with foil. Let the meat rest for 5 minutes.

BARBECUE Method:

Heat the grill:

• Set the barbecue to medium-high heat. Lightly oil the grates.

Cooking the chops:

• Place the chops on the grill. Cook for 4–6 minutes per side, turning once using any left over marinade to baste.

Rest the meat:

• Remove and cover with foil. Let them rest for 5 minutes before serving.