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Lamb with Garlic and Red Wine
3 / 5
Leg steaks or cutlets or chops
Between 3 and 4 people
Between 8 and 16 minutes
Cooking Time Detail:
Leg steaks or cutlets
1-2cm (½-¾") 8-12 minutes, turn once
2cm (¾") 12-16 minutes, turn once
8 Lean lamb cutlets, chops or steaks
300ml (½pt) Red wine
2 Cloves of garlic, crushed
2-3 Sprigs of rosemary and mint
15mlsp (1tbsp) Olive oil
Drench: Mix together the red wine, garlic, rosemary, mint and olive oil. Add the lamb cutlets and mix well to coat. Cover and refrigerate for 2-3 hours to allow the flavours to infuse.
Grill or barbecue as the cooking times above indicate.
Alternatively use the following Drizzle: Mix together 25g (1oz) melted butter;
2 cloves of garlic, crushed; 15mlsp (1tbsp) fresh rosemary, chopped; 15mlsp (1tbsp) fresh mint, chopped. Brush or drizzle over the cutlets during the last 2-3 minutes of the cooking time.
Dollop: Mix together 4x15mlsp (4tbsp) mayonnaise; 1 clove of garlic, crushed;
15mlsp (1tbsp) fresh mint, chopped. Serve alongside the cooked lamb
Serve with a bowl of potato salad and a large mixed green salad.
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