To use up the leftover rosemary that I had, tonight I marinated a lamb steak in red wine vinegar, olive oil and red wine, with garlic, rosemary and seasoning. I let it marinate for as long as possible – at least three or four hours – would have been better if I have time to leave it over night! Once ready I grilled the lamb. Served with new potatoes, peas and broad beans! A simple, but good Sunday supper!