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Fillet of Lamb with Herbs and Garlic

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


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.


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