One of my favourite BBQ dishes is lamb marinated in Raspberry Vinegar. This was something I chanced upon when I bought a bottle of Raspberry Vinegar with a recipe attached. Over the years I have modified the original to simplify it and make it my own.



  • 125ml raspberry wine vinegar
  • 2 tablespoons red current jelly melted
  • 2 tablespoons red wine (optional)
  • 1/4 of one fresh orange
  • fresh rosemary
  • salt and pepper
  • 8 lamb chops or leg fillets


  1. Melt red current jelly over a low heat, or in microwave, until soft and stir into raspberry wine vinegar
  2. Add red wine, hand-squeezed orange juice, salt and pepper, and whisk together
  3. Put meat in shallow dish and pour marinade over
  4. Tear orange peel in to small pieces and add with sprigs of fresh rosemary
  5. Cover with clingfilm and chill for at least 3 hours turning from time to time


To serve remove meat from marinade and cook on preheated BBQ. Serve with fresh green salad and boiled new potatoes with butter.


  • Source Raspberry Wine Vinegar from your local farm shop or make your own using white wine vinegar and a few fresh raspberries
  • Buy grass fed English lamb
  • As most marinades contain an acid they, together with the food to be marinated, should be put into a glass, stainless steel or enamel dish. Any turning or stirring should be done with a wooden spoon
  • Large joints of meat should be marinated overnight