| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Barbecue, Main course, Meat, New, Prepare ahe |
4 |
Servings |
INGREDIENTS
| 450 |
g |
Lamb neck fillet |
| 1 |
ts |
Dried thyme |
| 1 |
ts |
Dried rosemary |
| 2 |
|
Cloves garlic, thinly sliced |
| 2 |
tb |
Olive oil |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
1. 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
2. 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.
3. 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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