12 Lamb Cutlets
3 Tablespoons Olive Oil
2 Cloves of Garlic, crushed
2 Tablespoons Rosemary, finely chopped
Trim the cutlets of excess fat and place in a shallow dish.
Mix oil with garlic and rosemary, brush half of the mixture over the lamb.
Turn the lamb over and brush remaining half over the meat.
Leave in fridge for at least 20 minutes to marinate. The longer the better!
Cook the cutlets on a hot grill/bbq for 2-3 minutes on each side.
Tip: When the cutlets are almost done put the extra rosemary on the fire where it will flare up but infuse the aroma of the rosemary into the cutlets.
Serve: Serve with a tossed salad and skewers of grilled baby tomatoes.
Wine Pairing: Lowe Wine, 2018 Block 8 Shiraz.
"If I had to take a pallet of wine to a deserted island, this would be it.
The Shiraz grown on Block 8 is based on clay soil, located on the lowest point of the vineyard, making this our most powerful Shiraz. The wine is certified organic and biodynamic grown and made, harvested on fruit day 16th February 2018. Matured in a 4,500L cask for 12 months, followed by 9 months in 1-year-old French oak puncheons. Typically dense in colour, the redcurrant and blueberry aroma has undertones of ironstone.
It has the style of greatness with colour, concentration and latency - yet it drinks so beautifully all the time. We know it ages gracefully, as the ‘03 reaches its peak this year, yet this ‘18 just slips down. I guess it cuts right across the divide of two extremes. It’s strong and raw, so as a young wine it goes down a treat for those that can’t be bothered waiting, but you know it will go the distance to reward you if you do."