Garlic lemon rosemary lamb fillet

Garlic lemon rosemary lamb fillet




  • 10-12 lamb fillets
  • 1 teaspoon olive oil
  • 1 clove garlic
  • 1 teaspoon fresh rosemary leaves
  • Juice of ½ lemon
  • Cooking Spray


Combine all ingredients in a shallow dish, allow to marinate for at least 30 minutes.

Spray frypan with Cooking Spray, bring to high heat and cook lamb for 3 minutes on each side for medium ‘doneness’.

Remove from heat and rest for 5 minutes.


  • I used some leftover eggplant and capsicum as the base of a robust salad.
  • Throw in some tomatoes, cucumbers, basil and balsamic dressing (also leftover) and there you have it.
  • Make the lamb more child-friendly by slicing cross-ways to make little circles (and yes, removing all evidence of green bits) and serve with their preferred vegetables or salad.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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