Herbed lamb fillet

Herbed lamb fillet

(2) Rate it

  • 0:20 Prep
  • 0:15 Cook
  • 6 Servings
  • Capable cooks

Nothing says spring like lamb. Juicy and mouth-watering, these tender fillets are perfect with the minted rice and beans.

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  • 6 anchovy fillets, drained, finely chopped
  • 4 garlic cloves, crushed
  • 3 teaspoons chopped fresh rosemary
  • 3 teaspoons chopped fresh thyme
  • 1 1/2 tablespoons extra virgin olive oil
  • 3 (about 250g each) lamb eye of loin (backstraps)
  • 1 tablespoon olive oil


  • Step 1
    Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Combine the anchovy, garlic, rosemary, thyme and extra virgin olive oil in a small bowl. Season with pepper.
  • Step 2
    Place 1 lamb backstrap on a clean work surface. Use a sharp knife to make a horizontal cut, about three-quarters deep, in the side of the lamb (don’t cut all the way through). Open the lamb to sit flat. Spread with one-third of the anchovy mixture. Fold to enclose the filling. Use unwaxed white kitchen string to tie at 2cm intervals. Repeat with remaining lamb and anchovy mixture.
  • Step 3
    Heat the olive oil in a large non-stick frying pan over high heat. Cook the lamb for 11/2 minutes each side. Transfer to the prepared tray. Bake for 10 minutes for medium or until cooked to your liking. Cover with foil and set aside for 5 minutes to rest. Remove the string from the lamb and thickly slice to serve.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar


  • 1052 kj


  • 15g

    Fat Total

  • 4g

    Saturated Fat

  • 28g


  • 83mg


  • 295.25mg


All nutrition values are per serve


Make it ahead: Prepare to the end of step 2 up to 1 day ahead. Place on a plate. Cover with plastic wrap and store in the fridge. Remove from the fridge 20 minutes before cooking. Continue from step 3, 20 minutes before serving.

  • Author: Tracy Rutherford
  • Image credit: Ben Dearnley
  • Publication: Australian Good Taste

Source: taste.com.au


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