6
Easy
20 minutes
30 minutesOpen out the lamb and place in an ovenproof pan. Moisten with the olive oil, thyme, garlic, salt and pepper.
Slide under a hot grill for 12 to 15 minutes a side, or until nicely browned but still rosy. Allow to rest before slicing thinly.
Spoon over the pan juices and serve with rosmarino pilau and rocket.
To make the *rosmarino pilau, soften the onion in the olive oil. Add the pasta and stir until lightly toasted. Add the stock, thyme and peas.
Simmer, covered, for 15 minutes, or until the liquid is absorbed and the pasta is tender.
Season to taste.
*Cook's note: rosmarino is a type of pasta.
