Rosemary Garlic Lemon Lamb

Rosemary Garlic Lemon Lamb

We are so lucky in NZ to have some of the world’s best lamb right at our fingertips. Lamb is an awesome power punch of iron. It’s nutritious, delicious and simple to cook, especially in BBQ season!

Serves 4

For Rosemary Garlic Lemon Lamb, you will need:

10-12 NZ lamb fillets or you can also use a rack of lamb for this recipe.
1 teaspoon olive oil
1 clove garlic
1 teaspoon fresh rosemary leaves
Juice of ½ lemon
Rock salt

How to make Rosemary Garlic Lemon Lamb:

Combine all ingredients in a shallow dish, allow to marinate for at least 30 minutes.
If using a rack of lamb, combine the olive oil, garlic, rosemary, lemon and salt and coat the top side of the rack. Refrigerate for half an hour or more.
Heat a non-stick fry pan to high heat and cook lamb for 5 minutes on each side.
Alternatively, cook on a hot BBQ grill, serve with green beans or for a heartier meal, a salad, new potatoes and roasted truss tomatoes.

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