Fillet of Lamb with Herbs and Garlic

* Exported from MasterCook *

Fillet of Lamb with Herbs and Garlic

Recipe By : Tesco Recipe Collection, Issue Five, 1997
Serving Size : 4 Preparation Time :0:15
Categories : Barbecue Main Courses
Meat New
Prepare Ahead

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 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/ ¾ 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.


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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