Lamb with Garlic and Red Wine
8 lean Scotch Lamb Cutlets (or use chops or steaks)
300 ml Red wine
2 cloves of garlic, crushed
2-3 sprigs Rosemary
2-3 sprigs Mint
15ml olive oil
- Mix together the red wine, garlic, fresh rosemary and mint and olive oil.
- Add the cutlets and mix well to coat. Cover, refrigerate and leave for 2 – 3 hours to allow the flavours to infuse.
- Barbecue or grill to taste.
Mix together 60 ml(4 tbsp) mayonnaise, 1 clove garlic, crushed, and 15 ml(1 tbsp) fresh mint, chopped. Serve alongside the cooked lamb cutlets.
Serve with a bowl of potato salad and a large mixed green salad.