Fillet Of Lamb with Herbs and Garlic
450 g lamb neck fillet 1 tsp dried thyme 1 tsp dried rosemary 2 cloves garlic -- thinly sliced 2 tbsp olive oil salt and freshly ground black pepper 1. Cut each piece of lamb in ha...
Ingredients
- 450g lamb neck fillet
- 1tspdried thyme
- 1tspdried rosemary
- 2cloves garlic -- thinly sliced
- 2tbspolive oil
- 1. cut each piece of lamb in half crossways then cut lengthwa
- 2. combine all the remaining ingredients in a bowl and add th
- 3. place the meat on the barbecue grid and cook for 4-5 minut
Directions
- 1
450 g lamb neck fillet 1 tsp dried thyme 1 tsp dried rosemary 2 cloves garlic -- thinly sliced 2 tbsp olive oil salt and freshly ground blac
- 2
Cut each piece of lamb in half crossways then cut lengthways, not quite all the way through, and open out like a book
- 3
To cook safely on a barbecue, each piece should be no thicker than 2cm/ ¾ in
- 4
If it is any thicker, beat lightly with a rolling pin between 2 pieces of clingfilm 2
- 5
Combine all the remaining ingredients in a bowl and add the lamb
- 6
Mix well, then cover and leave in the fridge for up to 48 hours, turning occasionally
- 7
Place the meat on the barbecue grid and cook for 4-5 minutes each side
- 8
Make sure it is thoroughly cooked