Italian pan-fried lamb fillet

Italian pan-fried lamb fillet

By
From
What's for Dinner?
Serves
4
Prep
10 mins
Cooking time
10 mins
Photographer
Gorta Yuuki

For this recipe i use lamb fillets or backstraps, which come from the loin. you could also use lamb steaks cut from the topside.

Ingredients

Quantity Ingredient
1 lemon, grated zested
1 tablespoon chopped herbs, (a mixture of rosemary, thyme, oregano, basil, flat-leaf (Italian) parsley)
2 garlic cloves, crushed
2 tablespoons olive oil, plus extra, for cooking
salt and freshly ground black pepper
4 lamb backstraps, about 600 g

Method

  1. Mix together the lemon zest, herbs, garlic and oil and season with the salt and pepper. Brush the mixture over the lamb and leave to marinate for 10 minutes, time permitting.
  2. Heat a heavy-based frying pan over medium–high heat and add a splash of oil. Cook the lamb for 6–8 minutes, or until golden brown, turning once or twice. Transfer to a warm plate and leave to rest for 5 minutes, covered, in a warm place. Serve with pea risotto.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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