Recipe by **Mandy**
This recipe is George Gregan's from the Australia Wallabies Rugby Union Team. These were delish done on the BBQ..
Top Review by Leggy Peggy
George is a retired Wallaby. He is a retired Brumby too. For many years, he was a star player on the Brumbies -- the team that internationally represents my city of Canberra, Australia's capital. The whole country agrees George was an amazing rugby player. Now I find out he's an amazing cook too. We loved this. I made the marinade as written (skipped the salt -- not necessary with soy) and used it on lamb cutlets and lamb leg steaks. I marinated the lamb for 3 hours, but if you have time to leave it overnight that would be fantastic. There was a lot of marinade so I cooked down the excess to serve over baked potatoes and onions. Also, I think it there is enough marinade to use on a butterflied leg of lamb. In fact, I might do that soon. Thanks for posting the recipe. I've posted photos of the lamb on the griddle and on the plate. Yum, yum!
- 8 lamb chops, chump chops
- 100 ml red wine
- 100 ml dark soy sauce
- 3 tablespoons oyster sauce
- 1 garlic clove, crushed
- 2 sprigs fresh rosemary, leaves removed
- rock salt
- 1⁄4 cup olive oil
Directions See How It's Made
- Combine marinade ingredints in a jar & shake to combine.
- Put the chops in a zip-lock plastic bag and pour the marinade over. Seal the bag and turn it over a couple of times to coat the meat.
- Marinade for 6 hours (I only marinated for 2 & these were still great).
- Cook on the BBQ for 6-8 mins each side.