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