Marinated lamb loin fillet
by Tavolino
Tender lamb loin fillet, marinated in an aromatic blend of olive oil, herbes de Provence, and lavender, quickly grilled for a delicate flavor.
Ingredients
- dried herbes de Provence 1 tbsp
- dried lavender flowers 1 tsp
- black pepper (coarsely ground) 0.5 tsp
- olive oil 3 tbsp
- lamb loin fillet 450 g
Preparation
- 1
Mix 1 tbsp herbes de Provence, 1 tsp lavender flowers, and 0.5 tsp black pepper with 3 tbsp olive oil in a small bowl.
- 2
Rinse the 450 g lamb loin fillets and pat dry thoroughly with paper towels.
- 3
Place the fillets in a shallow dish and coat them all over with the herb-oil mixture.
- 4
Cover the meat and let it marinate in the refrigerator for at least 60 minutes.
- 5
Prepare the grill and place the marinated fillets in an aluminum tray.
- 6
Grill the lamb on the grill for about 2-3 minutes on each side.
- 7
Remove the fillets from the grill, wrap in aluminum foil, and let rest for 5 minutes.
- 8
Slice the meat diagonally and serve.