-Under 250 Calories
Rosemary Red Wine Lamb
The wine in this recipe adds a lovely deep flour to the lamb it goes particular well with spinach and cheese mash.
Ingredients: Serves two
- 2 x 75g lean lamb filets
- 1 tablespoon red wine vinegar or red wine
- Pinch of ground sea salt
- Pinch of freshly ground black pepper
- ½ tablespoon chopped fresh rosemary
- 1 tablespoon fresh lemon juice
- ½ tablespoon vegetable or olive oil
Combine the red wine vinegar (or red wine), garlic, rosemary, salt and pepper
Marinade the lamb for 10-20 minutes. Make sure you turn the meat a few times during marinade, keep the marinade for later.
Cook the lamb in a lightly oiled frying pan or griddle pan on a medium heat for 2–4 minutes per side or until desired degree of doneness, basting the grilling meat with the remaining marinade sauce. Remove lamb from pan let them stand 5 minute, keeping them warm in a low heat oven or with some kitchen foil, placed just over the top.
If desired you can while cooking. When meat has been cooked, add more pepper and a squeeze of lemon.