Herbed lamb fillet

Nothing says spring like lamb. Juicy and mouth-watering, these tender fillets are perfect with the minted rice and beans.

Recipe «Herbed lamb fillet» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 6 anchovy fillets, drained, finely chopped, 4 garlic cloves, crushed, 3 tsp chopped fresh rosemary, 3 tsp chopped fresh thyme, 1 1/2 tbsp extra virgin olive oil , 3 lamb eye of loin, 1 tbsp olive oil .

Ingredients:

• 6 anchovy fillets, drained, finely chopped 
• 4 garlic cloves, crushed 
• 3 tsp chopped fresh rosemary 
• 3 tsp chopped fresh thyme 
• 1 1/2 tbsp extra virgin olive oil 
• 3 lamb eye of loin 
• 1 tbsp olive oil 

Instructions

1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Combine the anchovy, garlic, rosemary, thyme and extra virgin olive oil in a small bowl. Season with pepper.
2. Place 1 lamb backstrap on a clean work surface. Use a sharp knife to make a horizontal cut, about three-quarters deep, in the side of the lamb (don’t cut all the way through). Open the lamb to sit flat. Spread with one-third of the anchovy mixture. Fold to enclose the filling. Use unwaxed white kitchen string to tie at 2cm intervals. Repeat with remaining lamb and anchovy mixture.
3. Heat the olive oil in a large non-stick frying pan over high heat. Cook the lamb for 11/2 minutes each side. Transfer to the prepared tray. Bake for 10 minutes for medium or until cooked to your liking. Cover with foil and set aside for 5 minutes to rest. Remove the string from the lamb and thickly slice to serve.