- ¼ cup balsamic vinegar
- 2 cloves garlic, crushed
- 4 lamb rump steaks
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- Combine balsamic vinegar, garlic and lamb. Mix well and marinate for 15 minutes.
- Remove lamb from marinade, reserving the marinade for sauce. Heat remaining oil in a non-stick frying pan over medium high heat. Season the lamb with salt and pepper and cook 2-3 minutes each side, or until cooked to your liking. Remove and keep warm, covered with foil.
- Pour marinade into the same pan along with ¼ cup water and brown sugar. Bring to the boil and simmer for a few minutes or until sauce thickens slightly. Taste and adjust seasoning.