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 is hallow 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.

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