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Grilled fillet of Lamb with dill
IngredientsFilet de Mouton a l aneth Grilled fillet of lamb with dill to serve 6 1 kg / 2lbs fillet of lamb steaks or 6 double lamb chops 350g / 12ozs of onions 350g / 12ozs of tomatoes 75g pure pork dripping 1/2 a teaspoon of dill seeds or more to taste salt and pepper |
Grilled fillet of lamb
Remove the outer skin from the fillet or the chops. Nick the surrounding fat with a sharp knife to prevent them from curling.
Peel and slice the onions peel and thickly slice the tomatoes.
Melt 50g of fat in a large pan when hot add the onions and cook until coloured. Then add the tomatoes, salt and pepper and the dill.
Melt the rest of the fat in a large frying pan when it is hot brown the lamb on both sides.
Then place in the pan with the onions and tomatoes.
Cover and place over low heat for 1 hour.
You can serve with rice or vegetables if you like.
Grilled fillet of Lamb with dill recipe
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