serves 6
ingredients
50g/2oz fresh thyme sprigs, plus
1 tablespoon extra chopped
thyme leaves
50g/2oz fresh rosemary sprigs
850g/13⁄4lb lamb fillets, trimmed
6 garlic cloves
150ml/5fl oz olive oil
150g/5oz spring onions,
thinly sliced
225g/8oz cherry tomatoes
3 tablespoons balsamic vinegar
300ml/10fl oz lamb stock
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Put 2 or 3 sprigs of the thyme and rosemary on a board, put one lamb
fillet over them, season with pepper, then top with a further 2 or 3 herb
sprigs. Tie the herbs and lamb into a bundle with string, secured at
about 5cm/2in intervals. Repeat the process with the remaining lamb
and herbs.
• Put the lamb in a roasting tin with the garlic cloves, and drizzle with
4 tablespoons of the oil. Roast in the oven for 25–30 minutes.
• Remove the lamb from the roasting tin, and put to one side in a warm
place, covered with foil. Put the pan juices and garlic cloves into a bowl
to one side. Heat the remaining oil in the roasting tin, then add the
reserved garlic cloves, the spring onions and the tomatoes. Sauté gently
for 5 minutes, lift out and put to one side. Pour the vinegar into the tin,
and bubble to reduce by half. Add the stock and reserved pan juices,
bring to the boil and bubble for 5–10 minutes. Add the chopped thyme
and return the garlic, spring onions and tomatoes to the tin.
• Remove the string from the meat, and cut the lamb into thick slices. Serve
with the hot dressing spooned over.
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