Recipes

Fillet of lamb marinated in shallots and honey, roasted pink and served on branches of rosemary

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Ingredients

For the rosemary oil marinade

  • 100ml/fl oz light olive oil
  • handful fresh rosemary leaves, finely chopped
  • 2 tbsp orange blossom honey
  • 2 shallots, very finely chopped
  • 110g/4½oz lamb loin or fillet
  • 10 long, sturdy rosemary stems, stripped of two-thirds of the leaves leaving a spray of leaves at the tip
  • sea salt and freshly ground black pepper