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Lamb with Garlic and Rosemary

HT  BBQ MC  25mins plus marinating



Serves 4   Hot   Barbecue   Lamb  Herbs  Alcohol  Main Course  Gluten Wheat Dairy Free  Eggless



8 Garlic Cloves, crushed

2 tbsp Fresh Rosemary Leaves

6 Lamb Tenderloins cut into 2.5cm/1-inch pieces

180ml/6 fl oz. Robust Red Wine

120ml/4 fl oz. Olive Oil

Salt and Black Pepper



1.  Place the garlic and the rosemary in a pestle and mortar together with a little salt and crush together to form a paste.


2. Rub the lamb with the paste and place in a shallow dish. Pour over the wine and olive oil and leave to marinade for at least 2 hours.


3. Remove the lamb from the marinade and dry on kitchen paper. Set aside.


4. Pour the marinade into a small pan bring to the boil and cook for 10-15 minutes until reduced.


5. Cook the lamb over hot coals for 5-8 minutes, turning from time to time and basting with the reduced marinade. Serve hot.



Main equipment required to make this Recipe


Mortar and pestle

Small saucepan

Shallow dish

Kitchen Paper

Basting brush


Key techniques required to make this Recipe

Marinate - To soak foods in a marinade to enhance the flavour. It also sometimes has the effect of tenderising foods such as meat.

Baste - To moisten with the pan juices or other liquid during cooking. This aids in moisture retention.



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