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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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This simple recipe calls for lamb mid-loin chops - I prefer Lamb cutlets and this recipe is great with lamb fillets as well. Time includes marinating time. Ingredients:
2/3 cup red currant jelly |
2 tablespoons olive oil |
1/4 cup rosemary |
2 garlic cloves, crushed |
18 lamb chops or 18 lamb cutlets |
Directions:
1. Combine redcurrent jelly, oil, rosemary and garlic in a jug. Whisk to combine.
2. Place lamb in ceramic dish and pour over marinade. Turn to coat.
3. Cover and refrigerate for at least 2 hours - preferably overnight.
4. Barbeque lamb to your liking.
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