Roman Lamb Fillet with Rosemary and Garlic

Cooking time:   30 mins
Serves:               4

What you need

400g John Penny lamb neck fillets,
4 sprigs rosemary
1tbsp olive oil
2 cloves garlic
2 unwaxed lemons
100g mixed olives (stone removed)
sea salt
freshly ground black pepper

How to cook

Trim any excess fat from the lamb. Make a cut in each end of the fillets with a small knife and insert a sprig of rosemary.

Heat the olive oil in a heavy- based frying pan, place lamb fillets in the pan and cook for 15 minutes until golden all over.

Peel, crush the garlic, zest and juice the lemons, and add to the pan with the olives. Toss and cook for a further 5 minutes.

Remove the lamb from the pan and slice and serve with the juice and olives spooned over.

The lamb will go well with pasta and green vegetables.