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About this Recipe

A beautiful barbecue recipe giving an extra crusted texture and herb flavour to a fillet of English lamb. Another simple but beautifully tasty recipe, hope you enjoy my brioche herb crusted filet of lamb.
Fillet of lamb

Grated brioche




Salt and Pepper

Recipe Instructions

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.

Once cooked through, I allowed to rest for 10 minutes whilst I prepared my crust.

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.


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