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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



2 teasp Fresh Rosemary, chopped

2 Cloves Garlic, crushed

Juice of 1 Lemon

2 Neck of Lamb  Fillets

675g/ 1 lb Leeks, sliced

150ml/5fl.oz. Fresh Stock




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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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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