Cook time: 30 mins
Ingredients: 1 fillet of lamb, weight approx. 1 – 1 1/2 lb; a bunch of rosemary sprigs and six garlic cloves, cut into large slivers; 1 large glass of red wine and 4 tbsp of olive oil.
For the marmalade: 3 thinly sliced Spanish onions; 125g (4oz) butter; 2 tbsp brown sugar; 3 tbsp raisins; 1 glass each of red wine and red wine vinegar
1. To make the marmalade, heat the butter and stir in the onions one by one. Cover and cook on a low heat for as long as you can (up to 1 hour) Remove the lid, boil fast, season, add the remaining ingredients and boil fast again, until the wine has disappeared.
2. Meanwhile, make small incisions all over the meat with a sharp knife and insert a small sprig of rosemary and a sliver of garlic in each slit. Place in a dish, pour over the wine and marinate for as long as you can (up to 1 hour). Remove the meat, wipe dry with kitchen paper and brush with olive oil. Season.
3. Cook the lamb over hot barbecue coals (or under a hot grill) for about 10 minutes on each side, covered and over a drip pan, if possible. Turn from time to time and baste with marinade – the lamb should be brown and charred, but still pink inside, according to taste.
4. Slice thinly and serve with the marmalade and chargrilled green beans.