Herbed lamb fillet

title="Herbed lamb fillet"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Herbed-lamb-fillet.jpg" srcset="https://img.taste.com.au/4uXtlWMF/w720-h480-cfill-q80/taste/2016/11/herbed-lamb-fillet-76570-1.jpeg 720w, https://img.taste.com.au/nKt_srIO/w643-h428-cfill-q90/taste/2016/11/herbed-lamb-fillet-76570-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Herbed lamb fillet"
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(2) Rate it

• 0:20 Prep


• 0:15 Cook


• 
  6 Servings


• Capable cooks

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

Featured in
Lamb backstrap recipes, Top 50 gluten-free dinners

Ingredients

• 6 anchovy fillets, drained, finely chopped


• 4 garlic cloves, crushed


• 3 teaspoons chopped fresh rosemary


• 3 teaspoons chopped fresh thyme


• 1 1/2 tablespoons extra virgin olive oil


• 3 (about 250g each) lamb eye of loin (backstraps)


• 1 tablespoon olive oil

Method

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  

• High protein


• Low carb


• Low kilojoule


• Low sodium


• Low sugar

Nutrition

• 1052 kj

  Energy




• 15g

  Fat Total




• 4g

  Saturated Fat





• 28g

  Protein




• 83mg

  Cholesterol




• 295.25mg

  Sodium

All nutrition values are per serve

Notes

Make it ahead: Prepare to the end of step 2 up to 1 day ahead. Place on a plate. Cover with plastic wrap and store in the fridge. Remove from the fridge 20 minutes before cooking. Continue from step 3, 20 minutes before serving.

• Author: Tracy Rutherford


• Image credit: Ben Dearnley


• Publication: Australian Good Taste

Source: taste.com.au