Roman lamb fillet with rosemary and garlic recipe

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  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 255 calories / serving
  • Freezable
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Lamb fillet with rosemary and garlic hero 0866f7dc c639 442a 820d c3a281c67819 0 472x310

Trim any excess fat from the lamb. Make a cut in each end of the fillets with a small knife and insert a sprig of rosemary.

Heat the olive oil in a heavy- based frying pan, place lamb fillets in the pan and cook for 15 minutes until golden all over.

Peel, crush and chop the garlic, zest and juice the lemon, and add to the pan with the olives. Toss and cook for a further 5 minutes.

Remove lamb from the pan and slice. Serve with the juice and olives spooned over. Goes well with pasta and green vegetables such as beans. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 400g (13oz) lamb neck fillets
  • For the glaze

  • 4 sprigs rosemary
  • 1tbsp olive oil
  • 2 cloves garlic
  • 2 unwaxed lemons
  • 100g (31/2oz) mixed olives
  • sea salt
  • freshly ground black pepper
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  • Energy 1065kj 255kcal 13%
  • Fat 19g 27%
  • Saturates 7g 35%
  • Sugars 1g 1%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 0.6g Protein 19.8g Fibre 1.1g

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