Tender Slices of Marinated Lamb Fillet with Fresh Mint

Preparation info
  • Serves


    • Difficulty


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.


  • handful fresh mint leaves
  • 2 large cloves garlic
  • 2 tablespoons


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