SERVES 4
PER SERVING
234 CALORIES
16.4G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 20 MINUTES
1 × 450g piece lean lamb fillet
1 tablespoon mint sauce
2 tablespoons chopped fresh herbs (e.g. thyme, parsley, basil)
salt and freshly ground black pepper
1 Preheat the oven to 200C, 400F, gas mark 6.
2 Remove any remaining visible fat from the lamb with a sharp knife.
3 Scatter the herbs in the base of an ovenproof dish and season well with salt and black pepper.
4 Using a knife, spread the mint sauce over the lamb and then roll the lamb in the herbs. Pat the herbs on to the lamb, making sure they stick to the mint sauce.
5 Roast near the top of the oven for 15–20 minutes, until cooked to your liking, then remove from the oven and allow it to rest for 5 minutes before carving. Serve with couscous and steamed green vegetables.
TIP For a quick gravy, while the meat is resting add 600ml water to the cooking dish, bring to the boil and thicken with a few gravy granules or gravy powder