- Details
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Parent Category: Recipes
Roman Lamb Fillet with Rosemary and Garlic
Number of servings: 4
400g lamb neck fillets
4 sprigs rosemary
1tbsp olive oil
2 cloves garlic
2 unwaxed lemons
100g mixed olives
sea salt
freshly ground black pepper
Method
01 Trim any excess fat from the lamb. Make a cut in each end of the fillets with a small knife and insert a sprig of rosemary.
02 Heat the olive oil in a heavy-based frying pan, place lamb fillets in the pan and cook for 15 minutes until golden all over. Peel, crush and chop the
garlic, zest and juice the lemon, and add to the pan with the olives. Toss and cook for a further 5 minutes.
03 Remove lamb from the pan and slice. Serve with the juice and olives spooned over. Goes well with pasta and green vegetables such as beans.
