Marinade for Lamb

Here is the recipe for lamb backstraps that we have had huge success with using your Chilli Wine Jelly

Marinade for Lamb

(serves 4)

2 tbsp Disaster Bay Chilli Wine Jelly

1/4 cup sherry vinegar

1 small red onion peeled and diced

1 clove garlic chopped finely

1/3 cup chopped mint

1 tbsp ground cumin

2 tbsp extra v olive oil

sea salt and pepper

lamb backstraps

In a bowl mix jelly, vinegar, onion, garlic, mint, cumin and oil till well combined then season to taste.

Place lamb in one layer in baking dish and pour over the marinade, adding more oil if needed.

Cover and refrigerate at least 2 hrs or overnight

Preheat oven to 180C

Remove lamb from fridge to return to room temp

cook on stove top on heave based pan to just sear both sides then bake in oven for 4-6 mins

Serve either slices or whole with marinade drizzled on top!