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Fillet of Lamb with Herbs & Garlic

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Submitted by omegabane

YIELD

2 servings

PREP

8 hrs

COOK

10 min

READY

8 hrs

Ingredients

450 4.5E+2
GRAMS GRAMS LAMB
neck filet
1 5
TEASPOON ML THYME
dried *
1 5
TEASPOON ML ROSEMARY LEAVES
dried
2 2
CLOVES CLOVES GARLIC
thinly sliced
2 3E+1
TABLESPOONS ML OLIVE OIL
1 1
X X SALT AND BLACK PEPPER
freshly ground *

Directions

Cut each piece of lamb in half crossways then cut lengthways, not quite all the way through, and open out like a book.

To cook safely on a barbecue, each piece should be no thicker than ¾ inches.

If it is any thicker, beat lightly with a rolling pin between 2 pieces of clingfilm.

Combine all the remaining ingredients in a bowl and add the lamb.

Mix well, then cover and leave in the fridge for up to 48 hours, turning occasionally.

Place the meat on the barbecue grid and cook for 4 to 5 minutes each side.

Make sure it is thoroughly cooked.

Brush lightly with the marinade during cooking.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 644 72% from fat
 % Daily Value *
Total Fat 51g 79%
Saturated Fat 20g 101%
Trans Fat 0g
Cholesterol 149mg 50%
Sodium 169mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 81g
Vitamin A 0% Vitamin C 5%
Calcium 5% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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