Tender Slices of Marinated Lamb Fillet with Fresh Mint

Name: Tender Slices of Marinated Lamb Fillet with Fresh Mint
Yield: Serves 6
Ingredients: sea salt; cayenne pepper; 1 tablespoon sherry vinegar; 3 tablespoons extra virgin olive oil; 4-5 well-trimmed lamb neck fillets, weighing about 675-800 g/1½-1¾ lb; 3-4 pinches cayenne pepper; 2 teaspoons ground coriander; 2 teaspoons ground cinnamon; 2 tablespoons tomato purée; juice of 1 lemon; 2 tablespoons olive oil; 2 large cloves garlic; handful fresh mint leaves

Preparation info

Serves
6

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

This is a much more interesting way of serving cold meat, and ideal for picnics. As long as you don’t overcook them, lamb fillets are an excellent way of serving cold boneless lamb. They are cooked whole at the highest heat so that their centre remains pink and juicy.

Ingredients

handful fresh mint leaves
2 large cloves garlic
2 tablespoons

Supper
Gluten-free

Method

Chop the mint leaves finely and put them into a bowl. Peel and crush the garlic. Add the garlic, olive oil, lemon juice, tomato purée and spices to the mint and mix very thoroughly together. Put the lamb fillets into a roasting pan and rub all over with the mixture. Cover the pan with foil and leave in the fridge for at least 6 hours or overnight. Remove the lamb fillets from the fridge to brin