Mustard Lamb Fillet

prep 10 mins, plus resting cook 10–15 mins
  • 500 g (1 lb) neck fillet of lamb
  • 4 garlic cloves, crushed
  • 2 tablespoon Dijon or English mustard
  • 2 tablespoons chopped mint
  • 1 tablespoon chopped fresh coriander
  • 1 tablespoon olive oil

Trim the lamb of any fat.

Combine the garlic, mustard, mint, coriander and oil in a small bowl.

Rub the lamb with the garlic and mustard mixture. Transfer to a baking dish.

Bake in a preheated oven, 200°C (400°F), Gas 6, for 10–15 minutes, or until the lamb is cooked to your liking. Leave to rest for 10 minutes, then serve with a selection of steamed vegetables.

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