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Scotch Lamb with Garlic and Red Wine

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This recipe could be the perfect lamb accompaniment – so get marinading and fire up the BBQ!

How to cook & Ingredients

2-3 hours depending on marination time
15 minutes
Serves 3-4

Kcals 413

29g Protein

26.9g Fat

1.2g Carbs

0.3g Sugar

0.4g Salt

*Nutritional data does not include dip

Ingredients 

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

Cooking Method

  • Mix together the red wine, garlic, herbs and olive oil. Add the lamb cutlets and mix well to coat.

    1
  • 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.

    2
  • 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.

    3
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