Fillet of Lamb Marinated in Shallots and Honey

Lamb loin marinated in rosemary, honey, and shallots, seared and roasted until pink, then served on aromatic rosemary skewers.

Lamb Appetiser Meat High Protein Gourmet Rosemary

Estimated Nutrition

Calories

118.5

kcal / serving

1184.5 kcal total

Carbs

3.9g

per serving

38.6 g total

Fat

10.5g

per serving

105.2 g total

Protein

2.5g

per serving

24.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Meat

110

Lamb Loin

or fillet

NutsSeeds

handful

Rosemary

fresh leaves, finely chopped

stems

Rosemary

long and sturdy, stripped of two-thirds of the leaves

pinch

Sea Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

100

Olive Oil

light

Other

tbsp

Honey

orange blossom

Vegetables

piece

Shallot

very finely chopped

Method

Heat olive oil over low heat until warm and add rosemary, honey, and shallots.

Remove from heat and allow the mixture to infuse until completely cool.

Strain the oil through a sieve, pour it over the lamb, and marinate in the fridge for 24 hours.

Preheat the oven to 180°C.

Remove lamb from marinade, season with salt, and sear in a hot pan for 2–3 minutes until brown.

Roast the lamb on a tray for 5–7 minutes until cooked but pink in the middle.

Remove from the oven and let the meat rest for 10 minutes.

Carve the lamb into 10 slices and thread each onto a rosemary stem.

Season with black pepper and serve.