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.
Visit my shop to download this and 9 other Lamb recipes in the Lamb Volume 1 book. A recipe card is also available for download here.