A beautiful barbecue recipe giving an extra crusted texture and herb flavour to a fillet of English lamb. Another simple but beautifully tasty recipe and here is how it is done:
I seared my lamb fillets over direct heat with olive oil, salt and pepper.
I then cooked over indirect heat for about 10 minutes until medium rare. I like my lamb pink but cook it as you like it. Remember the best way to get your cooking temperatures right is to use a thermometer and this cooking guide.
Once cooked through, I allowed to rest for 10 minutes whilst I prepared my crust:
Grated brioche; Thyme; Rosemary; Parsley, Salt and Pepper.
Simply lay the crust in a tray and rub some more olive oil onto the lamb and cover it with a good layer of crust. Back onto the barbecue over direct heat and gentle turn until all the crust has crisped up. It smells amazing!
The lamb has already rested so just remove, serve and enjoy!
Kit used: CharGriller Charcoal Grill and Smoker