Fillet of Lamb with Rosemary

In the spring British lamb is at its most juicy and tastiest. Lamb is an excelllent source of animal protein

Serves: 4


  • 2 tsp Rosemary leaves, young chopped finely
  • 2 cloves Garlic, crushed
  • 1 Lemon, juice
  • 2 Lamb Fillets, about 200g each
  • 675g Leeks, washed & sliced
  • 150ml Lamb stock


  1. Make a marinade for the lamb - Mix half the rosemary, garlic and lemon juice and spoon over the lamb
  2. Let the lamb mariande in a cool place for at elast 2 hours
  3. Set oven 200C gas mark 6
  4. Place the leeks ina  dish and place the drained lamb on top
  5. Cover and bake for 20 mins
  6. Keep the lamb and leeks warm
  7. Drain any juices from the lamb into a pan and add the stock and remaining rosemary
  8. Boil and reduce to about  a half
  9. Slice the lamb thinly and serve on top of the leeks with the sauce poured over

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