Rosemary lamb slices

    40 min

    A recipe for tender lamb slices cooked with red wine and rosemary. Delicious served with seasonal vegetables.

    4 people made this

    Serves: 4 

    • 600g boneless lamb joint
    • salt and pepper, to taste
    • 2 tablespoons butter
    • 1 teaspoon chopped fresh rosemary
    • 250ml dry red wine

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Cut the lamb into slices 2cm to 2.5cm thick. Beat lightly with a meat mallet and rub with salt and pepper.
    2. Melt butter in a stockpot and cook lamb slices for a few minutes on each side until golden and crispy.
    3. Sprinkle in the rosemary and pour over the wine. Saute for about 25 to 30 minutes until the meat is tender. Remove from the heat and serve.

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