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