Ingredients:

1/2 cup red wine
1/4 cup honey
1/4 cup worcestershire sauce
1/4 cup chopped mint
4 garlic cloves, crushed
600g lamb backstraps
mixed salad leaves, to serve

Serves: 4
Preparation time: 10 minutes

Method:

Combine wine, honey, worcestershire sauce, mint and garlic in a bowl. Place lamb in a dish and pour marinade over, toss to coat. Cover tightly with plastic wrap and chill for 3 hours or overnight.

Cook lamb on a pre-heated BBQ plate or chargrill for 10 minutes each side or until cooked to your liking. Cover and rest in a warm place for 10 minutes then slice and serve with salad leaves.

Contributor: Cam