Rosemary-scented Lamb

Rosemary-scented Lamb is a traditional British recipe for a classic dish of lamb neck fillets marinated in rosemary, oil, garlic and honey that are fried and finished in red wine before being served with peas and baby spinach. The full recipe is presented here and I hope you enjoy this classic British version of: Rosemary-scented Lamb.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

Rating:

Tags : Herb Recipes Lamb Recipes Bean Recipes British Recipes

This is an excellent lamb recipe that makes a good centrepiece for a romantic Valentine's dinner.

Ingredients:

4 lamb neck fillets (about 125g apiece)
1 tbsp fresh rosemary, finely chopped
2 garlic cloves, crushed
1 tbsp olive oil
1 tbsp clear honey
150ml red wine
20g butter
150g frozen garden peas, thawed
350g baby spinach
salt and freshly-ground black pepper, to taste

Method:

Mix together the rosemary, garlic, oil and honey with some salt and black pepper. Rub this mixture all over the lamb, place in a shallow dish, cover and set aside to marinate for 15 minutes.

Place a large frying pan over high heat. When hot add the lamb pieces and cook for 3 minutes on each side, or until well coloured all over. Add the wine, bring to a simmer and cook for 4 minutes then remove the lamb from the pan and set aside (cover with foil to keep warm).

Cover the sauce and set aside to keep hot over low heat. Now melt the butter in a clean pan. Add the peas and spinach and cook for about 3 minutes, or until the peas are tender and the spinach has wilted. Season to taste and take off the heat.

Slice the lamb at a diagonal and arrange on serving plates. Spoon the vegetables onto the plates, drizzle over the sauce and serve.

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