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
6 Lamb Tenderloins cut into 2.5cm/1-inch
180ml/6 fl oz. Robust Red Wine
120ml/4 fl oz. Olive Oil
and Black Pepper
Place the garlic and the rosemary in a pestle and mortar together with a little
salt and crush together to form a paste.
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.
the lamb from the marinade and dry on kitchen paper. Set aside.
the marinade into a small pan bring to the boil and cook for 10-15 minutes until
the lamb over hot coals for 5-8 minutes, turning from time to time and basting
with the reduced marinade. Serve
Main equipment required to make
Mortar and pestle
Key techniques required to make this
Marinate - To soak foods in a marinade to enhance
the flavour. It also sometimes has the effect of
tenderising foods such as meat.
- To moisten with the pan juices or other liquid during cooking. This aids
in moisture retention.