Grilled Lamb 

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Fillet of lamb in red wine and rosemary.

Suggestions:

Veal is a popular alternative to lamb in this recipe.

Ingredients:

4 lean fillets lamb (400g)

3 Tbsp red wine or red wine vinegar (60ml)

1 clove garlic, crushed

1 tsp pepper, or to taste

1 sprig of rosemary

Directions:

Remove all visible fat from meat. Combine red wine, garlic, pepper and rosemary in a large bowl. Place meat in this marinade for 1 to 6 hours. Turn meat a few times to help make the penetration more even.

Grill the meat and when cooked, add more pepper and a squeeze of lemon. Serve hot.

Variations:

This marinade may also be used for kebabs, where the meat should be cut into 5cm cubes.

Author:

Family Health Publications

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