Lamb chops in red wine marinade
- 120ml red wine
- 1 tbsp red wine vinegar
- 4 tbsp olive oil
- 2 sprigs rosemary, chopped, plus extra springs
- 1 shallot, chopped
- 8 Asda Butcher's Selection Lamb Chops
Mix the wine, vinegar, oil, rosemary and shallot in a non-metallic dish and season with black pepper. Add the lamb chops and leave in the fridge to marinate for up to 3 hours.
Remove the chops and pat dry with kitchen paper. Discard leftover marinade.
Cook on the barbecue for 10-15 minutes. Put sprigs of rosemary on the barbecue grid for extra flavour.
Tips for leftovers: If you have any wine left over, freeze it in ice-cube trays and use the portions at a later date for marinades and casseroles. Keep any leftover, uncooked lamb chops in the fridge. The next day cut the meat into small pieces and fry in a frying pan until they start to crisp. Serve sprinkled on a salad.
Please drink responsibly. For the facts, visit drinkaware.co.uk.