Garlic And Herb Lamb Fillets

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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.

Serves 4-6.

Ingredients

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

Method

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.

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14 thoughts on “Garlic And Herb Lamb Fillets”

  1. I like both lamb and beef to be very pink like yours but for some reason, my husband like beef pink but lamb more cooked. Not sure what that’s about but I do the cooking so I’ll get to choose the doneness ๐Ÿ˜€

  2. Looks fantastic! I like mine pretty rare too. I’m sure with that wonderful marinade it brings out the natural flavour of the lamb nicely ๐Ÿ™‚ Will have to try this for sure!

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