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How To make Fillet Of Lamb with Herbs and Garlic
450 g lamb neck fillet
1 tsp dried thyme
1 tsp dried rosemary
2 cloves garlic -- thinly sliced
2 tbsp olive oil
salt and freshly ground black pepper
1. 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/
How To make Fillet Of Lamb with Herbs and Garlic's Videos
Lamb Chops with Rosemary Gravy (loin chops, forequarter, cutlets)
Next level lamb chops - infuse with flavour with a rosemary garlic lamb chop marinade, sear aggressively to create a thick crust, then smother in rosemary gravy. You will lick the plate clean, do the happy dance and wonder why you don't cook lamb chops more often!
Use this recipe for lamb loin chops, forequarter chops, cutlets (rib chops) or lamb leg steaks.
Garlic LAMB FILLET RECIPE - With Butternut Squash Salad
Black garlic lamb fillet recipe served on a bed of lentils and butternut squash salad and sweet potatoes - This dish can be eaten either warm or cold
A beautiful nutritious and heathy dish
#lambfillet #lambloin #lambrecipe
Roast Leg of Lamb with a rich lamb gravy
This is my way for getting perfectly juicy Roast Leg of Lamb. Tender Roast Leg of Lamb coated with a simple but flavourful herb and lemon rub and served with rich, meaty gravy.
I think a good quality joint of lamb has got to be one of the most flavourful meats going.
Full roast lamb recipe inc hints and tips here:
Ingredients:
2 kg (4.4 lb) leg of lamb
1 tbsp olive oil
½ tsp garlic salt
½ tsp Maldon salt
½ tsp black pepper
1 tsp dried rosemary
1 tsp dried thyme
Finely grated zest of 1 lemon
For the gravy:
Meat juices from your roasted lamb
2 lamb stock cubes crumbled
1 beef stock cube crumbled
720ml (3 cups) hot vegetable stock - from your boiled/steamed vegetables and potatoes
1/4 tsp salt
1/4 tsp black pepper
2 tbsp cornflour/cornstarch
5 tbsp cold water
#SundayLunch #RoastDinner #ComfortFood
How to Cook a Leg of Lamb | Jamie Oliver
Jamie shows us how to cook the perfect leg of lamb. Inspiration on how to prepare, roast, rest and carve the juiciest and tastiest lamb you'll ever eat! Give it a go with your own favourite flavour combo and this fool proof recipe will give you the best lamb ever.
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The Most Tender Lamb Shoulder Chops!! | Garlic and Herb Lamb Chops Recipe | Courtney Lauren
Hello everyone and welcome back to my channel! For those visiting for the first time thank you for stopping by! In this video I am showing you my FAVORITE go to lamb chop recipe. I hope you all love this video and the recipe and be sure to give it a thumbs up!! ❤️
Ingredients:
⬇️⬇️
6 lamb shoulder chops
6 garlic cloves
Thyme
Rosemary
1 medium onion chopped fine
4 tbsp butter
Worcestershire sauce
Soy sauce
2 tbsp brown sugar
Seasonings:
Salt
Pepper
Onion Powder
Galic Powder
Adobo
Italian Seasoning
Morton's all purpose seasoning
Used in this video:
✨Copper Pot: (not the exact one I have but almost identical):
Also found in my kitchen:
✨Blender:
✨Deep Fryer:
✨Knife Set:
✨Kitchen Aid Mixer:
✨Kitchen Aid Shredder Attachment:
✨Kitchen Aid Grinder Attachment:
✨Kitchen Aid Juicer Attachment:
✨Dutch Oven:
✨Air Fryer:
#CourtneyLauren #LambChops #LambChopsRecipe #GarlicandHerbLamb
Roast Lamb with mint sauce #shortvideo
Recipe
Ingredients
- leg of lamb
- lamb marinade (recipe below)
- olive oil
- salt and pepper
- 1 yellow onion, sliced thin
- 1kg baby potatoes
- 1 bunch Dutch carrots
- 500g green beans
- mint sauce (recipe below)
Method
1. Add the sliced onions to the bottom of an oven-safe dish.
2. Place the lamb on top and score with a sharp knife and cover in the marinade.
3. Drizzle the potatoes with olive oil and season with salt then pour around the lamb.
4. Place the lamb and potatoes into a 180c oven for 25 min per 500g, but use this as a guide.
5. Use a probe to check the internal temp after about 45 minutes, for lamb cooked medium (I'm not a huge fan of rare lamb) you want to pull it out around 55c (it will continue to cook a few more degrees) and let it rest for at least 15 minutes.
6. At the 45 minute mark, it's a good time to check your potatoes, they will probably not take as long as the lamb. When they are ready, remove and set aside. You can flash them at the end so they are hot when you are ready to serve.
7. While your lamb is resting, add the carrots to the pan and put them in the oven. After 10 minutes, add the green beans and the potatoes if they need reheating.
8. When ready to serve, slice the lamb and serve it with the veg and mint sauce. Happy days!
Lamb marinade
- 4 cloves garlic
- 2 large sprigs rosemary
- 1 tsp salt
- 1 tsp mustard powder
- 1 tsp fresh ground pepper
- 2 tbsp olive oil
Method
1. Blend everything in a mortar and pestle.
Mint sauce
- 1 bunch of picked mint leaves
- 1 tsp sugar
- 1/2 tsp salt
- 3 tbsp white balsamic vinegar (apple cider works well also)
- 3 tbsp water
- 1 tsp xanthan gum
Method
1. Blend the mint, vinegar, salt, sugar and water together.
2. Once blended, add the xanthan gum while the blender is still going.
3. Store in the fridge until you are ready to use.