Recipe - Fillet Of Lamb With Herbs And Garlic

450 g Lamb neck fillet
1 teaspoon Dried thyme
1 teaspoon Dried rosemary
2 Cloves garlic, thinly cut or sliced up
2 tablespoon Olive oil
Salt and freshly ground
black pepper

1. Cut each piece of lamb in half crossways then cut lengthways, not quite
all the way through, and open out like a book. To cook safely on a
barbecue, each piece should be no thicker than 2cm/ Three fourths in. If it is any
thicker, beat lightly with a rolling pin between 2 pieces of clingfilm

2. Combine all the remaining ingredients in a bowl and add the lamb. Mix
well, then cover and leave in the fridge for up to 48 hours, turning
occasionally.

3. Place the meat on the barbecue grid and cook for 45 minutes each side.
Make sure it is thoroughly cooked. Brush lightly with the marinade during
cooking.

Suggested Wine: Tesco Marques De Chive Reserve

NOTES : Chunks of lamb fillet make a tasty alternative to steak.
Preparation: 5 minutes Cooking: 810 minutes Calories/fat per serving:
352cals / 25g Cost per serving: £1.40
Recipe by: Tesco Recipe Collection, Issue Five, 1997 Posted to MCRecipe
Digest V1 #656 by Kerry Erwin kerry@north.org on Jul 06, 1997