2 Lamb Fillets
2 Red Onions (quartered)
4 Cloves Garlic (chopped as thin as possible)
A Few Rosemary Sprigs
1 Tablespoon Chopped Rosemary
Olive Oil
Salt and Pepper
Freshly Cooked Pasta to Serve
Parmesan and Parsley to Garnish
Equipment
1 SHARP Knife
1 Chopping Board
1 Griddle or Non Stick Frying Pan
1 Large Pan (2/3 rds full with boiling salted water for the pasta)
Pestle and Mortar (or bowl and spoon)
The Good Bit
- Make small cuts all over the lamb fillets, and then push the thin garlic slices and rosemary sprigs into them, you want to put the fillets onto an all ready hot griddle pan and cook turning occasionally until sealed and charred all over (20 minutes for rare, 30 for medium and 40 for well done) for the last 10 minutes of cooking add the quartered onions.
- Put the chopped rosemary in your pestle and add a good splash of oil (4 tablespoons roughly) work well and season.
- Give the lamb 5 minutes before you cut it to rest, cut into strips and drizzle over the seasoned oil, add the onions and serve with pasta, for that special touch garnish with parmesan and chopped fresh parsley.
