Lamb with Garlic and Red Wine

Current rating:
3 / 5
Your rating:
Suitable cuts:
Leg steaks or cutlets or chops
Between 3 and 4 people
Cooking Time:
Between 8 and 16 minutes
Cooking Time Detail:
Leg steaks or cutlets
1-2cm (½-¾") 8-12 minutes, turn once
2cm (¾") 12-16 minutes, turn once
  • 8 Lean lamb cutlets, chops or steaks
  • 300ml (½pt) Red wine
  • 2 Cloves of garlic, crushed
  • 2-3 Sprigs of rosemary and mint
  • 15mlsp (1tbsp) Olive oil
Drench: Mix together the red wine, garlic, rosemary, mint and olive oil. Add the lamb cutlets and mix well to coat. Cover and refrigerate for 2-3 hours to allow the flavours to infuse.

Grill or barbecue as the cooking times above indicate.

Alternatively use the following Drizzle: Mix together 25g (1oz) melted butter;
2 cloves of garlic, crushed; 15mlsp (1tbsp) fresh rosemary, chopped; 15mlsp (1tbsp) fresh mint, chopped. Brush or drizzle over the cutlets during the last 2-3 minutes of the cooking time.

Dollop: Mix together 4x15mlsp (4tbsp) mayonnaise; 1 clove of garlic, crushed;
15mlsp (1tbsp) fresh mint, chopped. Serve alongside the cooked lamb

Serving Suggestions:
Serve with a bowl of potato salad and a large mixed green salad.