*  Exported from  MasterCook  *
 
                    Fillet of Lamb with Herbs and Garlic
 
 Recipe By     : Tesco Recipe Collection, Issue Five, 1997
 Serving Size  : 4    Preparation Time :0:15
 Categories    : Barbecue                         Main Courses
                 Meat                             New
                 Prepare Ahead
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  450      g             lamb neck fillet
    1      tsp           dried thyme
    1      tsp           dried rosemary
    2      cloves        garlic -- thinly sliced
    2      tbsp          olive oil
                         salt and freshly ground black pepper
 
 1. Cut each piece of lamb in half crossways then cut lengthways, not quite
 all the way through, and open out like a book. To cook safely on a
 barbecue, each piece should be no thicker than 2cm/ ¾ in. If it is any
 thicker, beat lightly with a rolling pin between 2 pieces of clingfilm
 
 2. Combine all the remaining ingredients in a  bowl and add the lamb. Mix
 well, then cover and leave in the fridge for up to 48 hours, turning
 occasionally.
 
 3. Place the meat on the barbecue grid and cook for 4-5 minutes each side.
 Make sure it is thoroughly cooked. Brush lightly with the marinade during
 cooking.
 
 
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 Suggested Wine: Tesco Marques De Chive Reserve
 
 NOTES : Chunks of lamb fillet make a tasty alternative to steak.
 
 Preparation: 5 minutes
 Cooking: 8-10 minutes
 Calories/fat per serving: 352cals / 25g
 Cost per serving: £1.40