Grilled lamb fillets
Lamb filets taste simply fantastic when grilled.
But be careful: When grilling the lamb fillets, be careful not to overheat them – after all, they should be tender and pink inside when we take them off the grill.
Well … at least that’s true for me. If you like it well-done, you can take it easy. But do not overdo it.
Preparation time
1 hr.
Cooking time
7 to 10 minutes
Servings
for 2 persons
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Ingredients
- 500 g lamb fillet
- 1-2 tablespoons olive oil (extra virgin)
- 1 clove garlic
- 1 sprig rosemary
- Salt & Pepper
Preparation
Marinate lamb fillets
For me an absolute must have – Those who prefer à la nature can omit this step.
Put 2 tablespoons of olive oil in a bowl.
Crush 1 clove of garlic with a garlic press.
Pluck and chop 1 sprig of rosemary.
Mix everything together to make a marinade and add the lamb fillets.
“Stir through” so that the lamb fillets are coated all over with the marinade.
Cover bowl and let steep for at least an hour – stirring occasionally.
You can also leave the lamb fillets to infuse overnight, then refrigerate.
Barbecue
For those who love lamb tender pink, let them be careful.
Place the lamb fillets on a layer of aluminum foil for approx. 7-10 min. place on the well preheated grill.
Turn over several times.
Then cook the lamb fillets for 2-3 min. place directly on the grill grate, so that they take a beautiful color and roast aromas.
Tip
This method is also good for the friends of well-done. But then leave the fillets rather 15 min. lie on the aluminum foil. If you extend the grilling time on the grate (without aluminum foil), the high heat can quickly cause the fillets to become tough.
