Herbed Lamb Fillets with Tomato Balsamic Dressing

Lamb with herbs like rosemary and thyme are a marriage made in heaven. This quick and easy main course is one you will want to serve over and over again.

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Ingredients:

3 best end fillets of lamb, trimmed and silvery membrane removed (+/- 800g total weight)

sea salt and freshly ground black pepper to season

6 sprigs of rosemary

12 sprigs of thyme

6 unpeeled cloves of garlic

150ml olive oil

a bunch of spring onions, thinly diagonally sliced

225g cherry tomatoes

50ml balsamic vinegar 300ml lamb or chicken stock

15ml fresh thyme leaves

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Method:

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Season the lamb fillets with sea salt and freshly ground black pepper. Tie around each fillet 2 sprigs of rosemary and 4 sprigs of thyme with string, secured at about one and a half inch intervals.

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preheat the oven to 200C. Put the lamb into a roasting pan with the cloves of garlic, drizzle with about 60ml of oil and season with black pepper. Cook for about 25 minutes for medium, or 35 minutes for well done.

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Remove the lamb from the roasting pan and put to one side, covered with foil. Put the pan juices and cloves of garlic into a bowl and set aside. Heat the remaining oil in the roasting pan, then add the reserved garlic, the spring onions and tomatoes. Fry on a low heat for 5 minutes, then transfer the tomato and onion mixture to a bowl and set aside.

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Pour the balsamic vinegar into the roasting pan and simmer rapidly over medium heat to reduce by half. Add the stock and reserved pan juices, bring to the boil over high heat, then reduce heat to medium and simmer for 5-10 minutes. Add fresh thyme leaves and return the garlic, onions and tomatoes to the pan.

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Remove the string from the meat and cut the fillets into thick slices. Garnish with the herbs and serve drizzled with the warm tomato balsamic dressing.