Name: Garlicky deboned lamb
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 to 6 servings
Cuisine: Main Meals
Ingredients: garlic, minced 4cloves,olive oil 2T,fresh rosemary, chopped 2T,fresh thyme, chopped 1T,lemon, zested 1,sea salt and freshly ground black pepper, to taste ,deboned leg of lamb 2.2kg,For the asparagus gremolata: ,asparagus tips 100g,fresh parsley, finely chopped 1⁄4cup,lemon, zested 1,olive oil 2T,sea salt and freshly ground black pepper, to taste , For the brown butter Hollandaise: ,butter 113g,large free-range egg yolks 3,fresh lemon juice 1T,Dijon mustard 1T,sea salt, to taste

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Garlicky deboned lamb

40 minutes

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Braaied beef fillet

25–30 minutes

Braaied beef fillet

Serves 8

Difficulty Easy

Prep Time 5 minutes, plus overnight marinating time

Cooking Time 25–30 minutes

Ingredients

1.6–2 kg whole beef fillet
sea salt and freshly ground black pepper, to taste
olive oil
4-6 sprigs fresh rosemary other fresh herbs such as thyme also work well), chopped
150 g butter

Method

1. Trim any sinew from the fillet and season generously. Rub with a generous glug of olive oil and the rosemary. Marinate overnight in the fridge. Allow to come to room temperature before braaiing.

2. Braai over very hot coals for 25–30 minutes, or until medium rare. Avoid handling the meat too much, but do check it often for “give” until cooked to your preference.

3. Remove from the braai, cover in tin foil and allow to rest for at least 10 minutes or longer before carving. You should have a nicely browned and caramelised fillet with a range from rare to medium through its length. The fillet will continue cooking while resting, so remove it from the fire earlier to prevent overcooking. You can always return it to the fire to cook further.

4. Slice into 2 cm-wide pieces and serve with browned butter and salsa verde.

Find more beef recipes here

Photographs: Toby Murphy

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Ingredients

Method