Grilled fillet of Lamb with dill

Ingredients

Filet 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

Steak with black pepper

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.

If you liked the Grilled fillet of Lamb with dill try Navarin of lamb

French Lamb casserole

Leg of Lamb with garlic stuffing

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Grilled fillet of Lamb with dill

Ingredients

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