My mothers recipe. She is a chef in Scotland and has won awards for her healthy choice recipes


  • 4 fillets of lamb.

  • 2 cloves garlic, crushed.

  • sprig rosemary, thyme and bay leaf.

  • 500ml lamb stock.

  • salt and gr black pepper.

  • olive oil.

  • Gremolata:- 3 lemons,

  • handful flat leaf parsley,

  • 4 tblsp rinsed capers.

  • Mix zest from lemons with parely, roughly chopped. Roughly chop capers and mix into parsley, season and set aside.


  • 1.

    Heat frying pan till hot, add little olive oil, add lamb and seal on all sides to give a good colour. Add garlic and herbs to infuse each piece meat. Remove excess oil and add stock little at a time as the liquid evaporates, moving the meat around in the hot stock for about five mins (med rare). Remove meat, keep warm and rest.

  • 2.

    Cook vegetables of your choice with sliced cooked potato.

  • 3.

    Assemble vegetables over the base of the plate, cut each fillet in half horizontally and lay on top of vegetables. Spoon gremolata on top of meat, spoon pan juices around the plate and drizzle with olive oil.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings