Fillet of Lamb with
MC Welsh 60mins plus
Herbs Vegetables Main Course Gluten Wheat Dairy
free Eggless Wales British Europe
teasp Fresh Rosemary, chopped
Cloves Garlic, crushed
of 1 Lemon
Neck of Lamb Fillets
1 ½ lb Leeks, sliced
Preheat the oven to 230C, 450F, Gas mark 8.
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.
Place the leeks on a shallow baking tray and put the meat on top. Cover loosely with foil.
Roast for 20 minutes.
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
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.
Lamb Recipes | General
Lamb Preparation & Cooking Times |
| More Welsh Recipes
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart. Why not print it off for future reference.
Convert all recipes written in metric or imperial quickly and easily.
Metric/imperial users can do the same but the other way round - from
cups to grams or ounces.