Fillet Of Lamb With Herbs And Garlic

Behold the beauty of God’s design for man, woman, and marriage. Two dignified people, both molded in the image of their Maker. Two diverse people uniquely designed to complement each other. A male and a female fashioned by God to form one flesh, a physical bond between two bodies where the deepest point of union is found at the greatest point of difference. A matrimony marked by unity and diversity, equality with variety, and personal sanctification through shared consummation.

David Platt

CATEGORY	CUISINE	TAG	YIELD
Meats		Barbecue, Main course, Meat, New, Prepare ahe	4	Servings

INGREDIENTS

450	g	Lamb neck fillet
1	t	Dried thyme
1	t	Dried rosemary
2		Cloves garlic, thinly sliced
2	T	Olive oil
		Salt and freshly ground
		black pepper

INSTRUCTIONS

Cut each piece of lamb in half crossways then cut lengthways, not
quite all the way through, and open out like a book. To cook safely  on
a barbecue, each piece should be no thicker than 2cm/ 3/4 in. If  it is
any thicker, beat lightly with a rolling pin between 2 pieces  of
clingfilm Combine all the remaining ingredients in a bowl and add  the
lamb. Mix well, then cover and leave in the fridge for up to 48  hours,
turning occasionally. Place the meat on the barbecue grid and  cook for
4-5 minutes each side. Make sure it is thoroughly cooked.  Brush
lightly with the marinade during cooking.  Suggested Wine: Tesco
Marques De Chive Reserve  NOTES : Chunks of lamb fillet make a tasty
alternative to steak.  Preparation: 5 minutes Cooking: 8-10 minutes
Calories/fat per serving:  352cals / 25g Cost per serving: Â£1.40
Recipe by: Tesco Recipe  Collection, Issue Five, 1997 Posted to
MC-Recipe Digest V1 #656 by  Kerry Erwin <[email protected]> on Jul 06,
1997

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