Lamb with Whisky Rosemary Butter

Total time: 28m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 378 Kcal, 27g Protein, 0g Carbohydrates, 27g Fat


  • Lamb Fillet
  • 0.25 tsp. salt
  • 2 lamb loin (approx. 250 g each)
  • Rosemary Whiskey Butter
  • 100 g butter, soft
  • 2 pinches salt
  • 1 tbsp. rosemary, finely chopped
  • 2 tbsp. whiskey
  • 0.25 tsp. cayenne pepper

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  • Lamb Fillet

    Charcoal/gas/electric barbecue: Season the lamb loins with salt, grill over/on a medium heat (approx. 200°C) for approx. 4 mins. on each side. Cover and leave to rest for approx. 5 mins.
  • Rosemary Whiskey Butter

    Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy. Add the whisky and all the other ingredients up to and including the cayenne pepper, serve with the lamb.

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