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Grilled fillet of Lamb with dill
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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.
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