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Lamb has to be one of my favourite meats, and it works so well with Italian flavours. This is a very quick, and yet very impressive meal to cook which requires little preparation. Herbs and garlic complement the full flavour of lamb, whilst the olives add a nice counterpoint to the meat. The lemon juice tenderises the meat, and adds a pleasant citrus flavour. I like to serve this with pasta shapes and a green salad. The quantities shown in this recipe serve 2.
Ingredients
- 200g Lamb neck fillets
- 2 Cloves Garlic, finely chopped
- 1 tbsp Fresh rosemary, finely chopped
- Juice and rind of a Lemon
- 50g Olives, pitted and halved
- Salt and Freshly ground black pepper
Method
- Place the lamb into a bowl and cover with the garlic, lemon juice and rind, and olives.
- Cover and leave in a cool place to marinade for at least half an hour.
- Remove the lamb from the marinade (reserving the marinade) and fry over a high heat in a little oil until browned on both sides (approximately 15 minutes).
- Place the marinade into the pan and cook for a further 5 minutes.
- Remove the lamb from the pan and slice.
- Serve with the marinade drizzled over the sliced lamb.