With wine tasting chutney
Marinated lamb skewers
A recipe refined with our wine tasting chutney from the "Ideas from Wine" series.
Pluck the leaves from the herbs. Remove the bottom two-thirds of the green on the rosemary stalks. Slice the ends of the sprigs of rosemary with a pair of scissors and pick them up to skewer the lamb fillets.
Peel the garlic clove and flatten it on a board with a knife. Add olive oil, herbs and crushed garlic. Rub the yellow top of the lemon over it. Remove the lamb fillets from tendons and leave to cool overnight in the marinade. Spit on the rosemary stems, salt and pepper before grilling. Grilling from both sides, the cooking time is very short with this tender, thin piece of meat. With a pink core, it only takes about two minutes per page, so be sure to stick to it! Serve with gourmet chutney, bread and a wine.