Farmers Daughter Herbs

lamb filet with rosemary


Lamb fillets cooked this way -will be medium rare - allow more time if you prefer your lamb well done.


2 tablespoons butter
a little Oil
1 clove garlic
4 lamb rib eye fillets
4 sprigs fresh rosemary
2 tablespoons white wine
freshly ground pepper
lemon and sprigs of rosemary to garnish.

Melt butter in the oil in frying pan. Add garlic glove, tossing it in the pan for a few minutes to extract the flavour. Discard the garlic. Add the lamb fillets and rosemary - keep turning as you cook until done to your liking. Place on a heated dish and keep warm.
Add wine and pepper to the pan and reduce the liquid to a sauce consistency by boiling rapidly. Return lamb to pan and quickly toss to coat them in the sauce. To serve, slice the lamb and serve immediately with spinach and a little sauce. Garnish with rosemary and lemon.