Last night we had a lovely piece of lamb eye fillet to use, hmmmmm, hmmmmmmm, thinking, and thinking!!!
- 20 cm piece of lamb eye fillet
- 1 Teaspoon Dijon Mustard
- 1 Teaspoon Honey
- 1 Small Sprig Rosemary, very finely chopped
- 1 Small Clove Garlic, crushed
- Salt and Pepper
Preheat the oven to 150°C. Mix all the glaze ingredients together, and toss the meat in it. Heat a frypan until smoking hot. Sear the meat on all sides. Place in an oven proof dish, smearing the leftover glaze on top, and bake for 12 minutes. This will give you a lovely medium piece of meat that is juicy, tender and easy to carve.
I served it with leftover minted potato salad and a cabbage salad.
A simple, yet delicious dinner for 2.
The potato salad is so simple - it is just some chat potatoes (any waxy potato will do) cooked, cooled and chopped. Finely dice some Spanish Onion, Slice some Garden Mint (it must be fresh) and use you favourite dressing! I used a Prasie Creamy Garlic Dressing - it went really well with the lamb!