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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

 

Ingredients

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

 

Instructions

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.

 

 

Related Recipes and Information

  Barbecue Starters Recipes  |  Barbecue Main Course Recipes  |  BBQ Side Dishes  |   Barbecue Dessert Recipes  | 

A Guide to BBQ Equipment  |  Barbecue General  Cooking Times for Fish, Poultry, Meat, Vegetables and Fruit  |  Barbecue Cooking, Planning and Safety tips

 

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