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Rosemary lamb fillets

Description: The lamb fillets are perfect for the BBQ but could be panfried. The preparation time does not include the marinating time for the lamb, but if you place the lamb in marinade then put the potatoes into the oven, you should have everything ready together.

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Recipe Image

10mins

30mins

ingredients

Fresh

4 lamb fillets
3 Tb rosemary
6 large potatoes
1 bunch rocket
1 punnet cherry tomatoes

Pantry

Olive oil
Sea salt
Pepper
Balsamic vinegar

method

1. Preheat the oven to 180°.

2. Chop the rosemary and add 2 Tb in a bowl and mix with oil to form a paste (approx 2-4 Tb oil). Add the lamb and coat it well. If you have time cover it with cling film and leave to marinate for 30 mins to allow the flavours to develop.

3. Peel and cut potatoes into large chunks and spread on a baking tray. Add the remaining chopped rosemary, and a generous amount of olive oil and a few good pinches of sea salt - use your hands to mix the potatoes. Put in the oven and bake for 30 mins or until golden **, turn them once so they brown on all sides.

4. Heat the BBQ and cook the lamb for 3-5 mins per side. Remove from heat, cover with foil and rest the lamb for 10mins.

To serve, put a handful of rocket and some cherry tomatoes on each plate and drizzle over balsalmic vinegar. Add the lamb and the rosemary potatoes.