Fillet of Lamb with Herbs & Garlic
Yield
2 servingsPrep
8 hrsCook
10 minReady
8 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 450 | grams |
lamb
neck filet |
|
| 1 | teaspoon |
thyme
dried |
*
|
| 1 | teaspoon |
rosemary leaves
dried |
|
| 2 | cloves |
garlic
thinly sliced |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4.5E+2 | grams |
lamb
neck filet |
|
| 5 | ml |
thyme
dried |
*
|
| 5 | ml |
rosemary leaves
dried |
|
| 2 | cloves |
garlic
thinly sliced |
|
| 3E+1 | ml |
olive oil
|
|
| 1 | 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.
