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Fillet of Lamb with Rosemary HT MC Welsh 60mins plus marinating Serves 4 Hot Lamb Herbs Vegetables Main Course Gluten Wheat Dairy free Eggless Wales British Europe
Ingredients 2 teasp Fresh Rosemary, chopped 2 Cloves Garlic, crushed Juice of 1 Lemon 2 Neck of Lamb Fillets 675g/ 1 ½ lb Leeks, sliced 150ml/5fl.oz. Fresh Stock
Instructions 1. Preheat the oven to 230C, 450F, Gas mark 8. 2. In a bowl, mix together 1 teaspoon of the rosemary, the garlic and lemon juice and brush this over the lamb fillets. Leave to marinate for 2 hours.
3. Place the leeks on a shallow baking tray and put the meat on top. Cover loosely with foil. Roast for 20 minutes.
4. Drain any liquid from the lamb into a small saucepan and return the lamb to the oven to keep warm. Add the stock and rosemary to the meat juices in the pan and boil rapidly until reduced by half.
5. To serve - slice the lamb thinly. Arrange the leeks on a warmed serving platter topped with the sliced lamb and pour the sauce over slices.
More Lamb Recipes | General Lamb Preparation & Cooking Times | Lamb Cuts | More Welsh Recipes
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