Fillet of Lamb with Herbs and Garlic

Fillet of Lamb with Herbs and Garlic Ingredients

450 g Lamb neck fillet	2 Cloves garlic, thinly sliced
1 ts Dried thyme	2 tb Olive oil
1 ts Dried rosemary	Salt and freshly ground

Instructions for Fillet of Lamb with Herbs and Garlic

1. 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 2cm/ 3/4 in. If it is any thicker, beat lightly with a rolling pin between 2 pieces of clingfilm 2. 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. 3. Place the meat on the barbecue grid and cook for 4-5 minutes each side. Make sure it is thoroughly cooked. Brush lightly with the marinade during cooking. Suggested Wine: Tesco Marques De Chive Reserve NOTES : Chunks of lamb fillet make a tasty alternative to steak. Preparation: 5 minutes Cooking: 8-10 minutes Calories/fat per serving: 352cals / 25g Cost per serving: ?1.40 Recipe by: Tesco Recipe Collection, Issue Five, 1997 Posted to MC-Recipe Digest V1 #656 by Kerry Erwin on Jul 06, 1997

Main Ingredient: LambCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Garlic	Lamb	Olive Oil	Rosemary
Salt	Thyme

Grill Main dishes Meat Prepare ahe Olive oil Garlic Lamb Dinner

for flavor and categorization

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