Mediterranean Lamb
- 1 kg Bone in chump of lamb
- 30 grams 4994 RED WINE & GARLIC SPRINKLE 2 Kg
- 20 grams fetta cheese
- 10 grams 4773 BC GARLIC STEAK NSALT SPRINKLE 2 Kg
- 15 grams Sun dried Tomatoes
- Remove bone off lamb chump and trim off fat
- Slice pockets into top surface
- Add cold water to 4994 RED WINE & GARLIC SPRINKLE & mix into a thin marinade
- Brush marinade all over meat and into pockets
- Cut fetta into cubes
- Place fetta cube and piece of sundried tomato into pockets
- Coat the surface with 4773 BC GARLIC STEAK NSALT SPRINKLE
- Bake at 180 degrees for 30 minutes in pre-heated oven, BBQ or fry pan.
