This is a great speedy way of preparing meat and leaving it to marinade through the day until you cook it in the evening.
I like my lamb pink as you can see but really cook it the way you like it, the marinating in garlic will make it soo tender and tasty.
4 lamb fillets, around 450g total
3 cloves garlic, crushed
2 teaspoons finely chopped fresh rosemary
3 tablespoons finely chopped fresh parsley
2 teaspoons olive oil
salt and pepper
Combine all of the ingredients in a zip lock bag and leave to marinade in the fridge for 6-8 hours.
Heat a non stick frying pan or a barbecue plate until very hot.
Pop the lamb fillets onto the hot pan or barbecue plate and turn regularly until cooked the way you like them.
Allow to rest somewhere warm for 5 minutes before slicing and serving.