| 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: £1.40
Recipe by: Tesco Recipe Collection, Issue Five, 1997 Posted to
MC-Recipe Digest V1 #656 by Kerry Erwin <kerry@north.org> on Jul 06,
1997
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