Lamb With Garlic & Red Wine(Serves 3-4)
8 lamb cutlets (chops or steaks)
300ml red wine
2 cloves garlic, crushed
2-3 sprigs fresh rosemary and mint
15ml olive oil
To coat the meat during cooking.
50g butter, melted
2 garlic cloves, crushed
1tbsp fresh rosemary, chopped
1 tbsp fresh mint, chopped
Dip to serve
60ml crème fraiche
15ml finely chopped chives
Mix together the red wine, garlic, herbs and olive oil. Add the lamb cutlets and mix well to coat.
Cover, refrigerate and leave for 2-3 hours to allow the flavours to infuse.
BBQ or grill, 4-6 minutes each side.
Mix together the melted butter, garlic and herbs and brush to drizzle over the cutlets during the last 2-3 minutes of cooking time.
For the dip
Mix together the crème fraiche and chives.
Serve on the side of the cooked cutlets with a
bowl of potato salad and a large mixed green salad.