Saturday, April 23, 2011

Easter lamb for one. Or two. A recipe for grilled marinated lamb

Grilled lamb filet / Grillitud tallefilee

Lamb's a popular choice for Easter, especially a slow-roast leg of lamb. However, unless you're cooking a big Easter feast, buying and cooking a whole leg for a small family isn't really sensible or economical. Here's a dish that can be successfully cooked for one, or two (or more, if you wish so). It's from Nigel Slater's excellent book Real Food. Nigel suggests a potato gratin (esp. his stove-top Dauphinoise with Pancellta and Rocket) as an accompaniment. I have always loved the combination of lamb and cabbage, and as I had bought a new season's cabbage, I served the lamb with simple sauteéd cabbage. A wonderfully satisfying and light spring-time meal.

Grilled marinated lamb
(Marineeritud ja grillitud tallefilee)
Serves 2 to 4

2-4 lamb fillets, depending on size and the number of eaters
4 large garlic cloves, peeled and crushed
2 Tbsp lemon juice (freshly squeezed)
4 Tbsp extra virgin olive oil
2 tsp dried Herbes de Provence seasoning
freshly ground black pepper

Cut _almost_ through each lamb fillet horizontally, then open it up as a book. Place on a cutting board, hit with a knife a few more times here and there to flatten the meat and to allow the marinade to soak through. Put onto a deep plate or a bowl.

Put the garlic, lemon juice, olive oil, herbs and pepper into a small jar, cover and shake until well combined. Pour over the lamb fillets, giving the meat a good massage :) Cover the plate with a clingfilm and leave in a cool place to marinade for at least an hour, preferably 24 hours.

To cook the lamb, heat a ridged grill pan until smoking hot. Place the lamb on the pan, press down with a back of a spoon and leave for a couple of minutes until the lamb fillet is golden and crusted underneath. Flip around and cook from the other side as well. The lamb should remain nicely pink inside.

Leave to rest for a few minutes, then cut into thin slices and serve.

7 comments:

Nisrine said...

Lamb is a meat I get excited about. I don't eat it as much as I did growing up but I get to appreciate its wonders more that way. This one looks juicy, tender and full of flavor.

Kalyn said...

A definite winner! I'd love to have this on my table.

Snohomish Shepherdess said...

I just love Nigel's 'the kitchen diaries. Your lamb looks delicious. I raise lambs and so I am always interested in new lamb recipes. Thanks.

Dining Table Sets said...

Looks really delicious! Love it! Happy Easter!

Pille said...

NIsrine - it was juicy, tender and full of flavour :)

Kalyn - I believe this is also SBD-friendly?

Snohomish - Nigel rocks!

DTS - ta.

Peggy VT said...

I want to try lamb. Looks very good!

Viki Voronce said...

Yummi!