Fillet of Lamb with Rosemary

• 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

Make a marinade for the lamb - Mix half the rosemary, garlic and lemon juice and spoon over the lamb.

Let the lamb marinade in a cool place for at least 2 hours.

Set oven 200C gas mark 6.

Place the leeks in a dish and place the drained lamb on top.

Cover and bake for 20 mins.

Keep the lamb and leeks warm.

Drain any juices from the lamb into a pan and add the stock and remaining rosemary.

Boil and reduce to about a half.

Slice the lamb thinly and serve on top of the leeks with the sauce poured over.