Scotch Lamb and Garlic and Red Wine
8 lean Scotch Lamb PGI cutlets (chops or steaks)
300 ml red wine
2 cloves garlic, crushed
2-3 sprigs fresh rosemary and mint
15ml olive oil
To coat meat during cooking:
50g butter, melted
2 garlic cloves, crushed
1 tbsp 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. Barbecue or grill, 4 – 6 minutes each side. Mix together the melted butter, garlic and herbs and brush or 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.
*Nutritional data does not include dip