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Spring lamb fillet

Spring lamb fillet

Have you ever tried marinating meat AFTER cooking? Try it with this recipe, it’s so easy and makes the lamb taste delicious!

Gill’s top tip: You can do the same with beef rump steaks – try using fresh thyme and oregano instead of rosemary.

 Prep: 5 minutes Ready in: 25 minutes Serves: 4 

Spring lamb fillet


2-3 2 cm thick lamb filets, approx. 800g
5 stalks fresh thyme, leaves stripped from stalks
3 stalks fresh rosemary, leaves stripped from stalks
3 smashed cloves garlic
¾ cup extra virgin olive oil
Zest and juice of 1 lemon
½ teaspoon salt
A few good grindings of black pepper


  1. Roughly chop the rosemary and thyme. In a shallow dish, add the chopped herbs, garlic, oil, lemon juice, lemon zest, salt and pepper and mix well.
  2. Heat a griddle or heavy-based pan to very hot. Brush the lamb fillets with olive oil so they don’t stick to the pan.
  3. Cook the fillets: 2 minutes each side for medium rare; 3 minutes each side for medium.
  4. Remove from the pan and place straight in the dish, coating the fillets in marinade. Cover with foil and let stand for 6 minutes, turning once.
  5. Remove to a cutting board and slice into thick slices on the diagonal. Drizzle with marinade and serve immediately with new potatoes and a side salad.
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