Ingredients:
1/2 cup barbecue sauce
1/4 cup red wine
1 tablespoon fresh rosemary, chopped
1 onions, thinly sliced
2 garlic cloves, thinly sliced
12 lamb cutlets
Directions:
Combine all ingredients, except lamb, in a non-metallic dish. Add lamb, cover and refrigerate overnight.
Grill or fry the cutlets over medium heat for 5 minutes each side (for medium-rare) or until cooked to your liking, basting with the marinade a few times for the first 8 minutes.
Season with pepper and garnish with chopped parsley.
Servings: Serve
Time preparation: 10 min.
Time total: 20 min.