two 1.1 kg (21/2 lb) best end necks of lamb, trimmed of excess fat and chine bone removed
450 ml (3/4 pint) medium white wine
120 ml (8 tbsp) vegetable oil
20 ml (4 tsp) dried rosemary
salt and freshly ground pepper
1 large garlic clove, skinned and crushed
450 ml (3/4 pint) medium white wine
120 ml (8 tbsp) vegetable oil
20 ml (4 tsp) dried rosemary
salt and freshly ground pepper
1 large garlic clove, skinned and crushed
method
1. Score the fat of the chops lightly. Put the meat into a shallow glass dish or other container but not a metal one, as the flavour will be affected,
2. Mix the wine, oil, rosemary, seasoning and garlic together and pour over the meat. Cover with cling film and marinate in a cool place for 12 hours, turning once.
3. Remove the meat from the marinade, reserving the marinade, and place on a rack standing over a roasting tin.
4. Cook in the oven at 180°C (350°F) mark 4 for about 1 1/2 hours or until the meat is tender, basting occasionally.
5. While still warm divide the meat into cutlets and spoon over the marinade. Baste and turn occasionally until cold.
2. Mix the wine, oil, rosemary, seasoning and garlic together and pour over the meat. Cover with cling film and marinate in a cool place for 12 hours, turning once.
3. Remove the meat from the marinade, reserving the marinade, and place on a rack standing over a roasting tin.
4. Cook in the oven at 180°C (350°F) mark 4 for about 1 1/2 hours or until the meat is tender, basting occasionally.
5. While still warm divide the meat into cutlets and spoon over the marinade. Baste and turn occasionally until cold.
serving amount
serves 12 buffet portions
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