Boiled red wine lamb

Serves: 4 (scaled from 4)


4 tbsp balsamic vinegar
1 clove garlic
0.5 lemons of lemon juice
4 sprigs rosemary
0.5 pint beef stock
0.5 glass red wine
0.3 bunch mint
800 g lamb neck fillet
1 pinch sugar
0 oregano


Seal lamb and set aside. Combine garlic, vinegar, red wine, rosemary, mint and boil. Add stock, sugar, salt and pepper. Simmer and reduce by half. Dust lamb with (celery) salt and dried oregano, cook in sauce 5 mins with lid on. Remove lamb, add lemon juice and reduce sauce further.


Recipe said 400g of lamb - far too little! Serve with pine nut cous cous and tzatsiki

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