15 Apr Recipe: Red wine, mustard and garlic marinated lamb
Ingredients:
- De-boned Lamb Shoulder
- Mix 75mls good quality olive oil
- 75mls good quality red wine, we like using Sacred Hill Orange Label Marlborough Pinot Noir
- 2 tablespoons seed mustard
- 3 cloves garlic mixed
- 2 tablespoons sweet chilli sauce
- 2 tablespoons of mint sauce
- few sprigs rosemary
- salt and pepper
Combine and rub all over the shoulder, refrigerate over night if possible. Pull out of fridge 1 hour before cooking to bring up to room temperature. Pre-heat oven, drain marinade and keep aside to baste the meat while cooking, sear and caramelize both sides in pan before placing in oven to cook.