Fillet of lamb marinated in shallots and honey, roasted pink and served on branches of rosemary

Prep time overnight

Cook time overnight

Makes 10

Method

To make the rosemary oil marinade, gently heat the olive oil in a pan over a low heat until warm then add the rosemary leaves, honey and shallots. Remove from the heat and set aside to infuse until cool.
When the oil is completely cool, strain through a sieve and pour it over the lamb. Cover and place in the fridge to marinate for 24 hours.
Pre-heat the oven to 180C/355F/Gas 4.
Remove the lamb from the marinade and season, to taste, with sea salt. Heat a pan over a high heat and sear the lamb for 2-3 minutes, turning occasionally, until brown on all sides. Transfer to a baking tray and roast in the oven for 5-7 minutes, or until the lamb is cooked but still pink in the middle.
Remove from the oven and set aside to rest for 10 minutes.
To serve, carve the lamb into 10 slices and thread each slice onto a rosemary 'skewer'. Season, to taste, with freshly ground black pepper.

100ml/fl oz light olive oil
handful fresh rosemary leaves, finely chopped
2 tbsp orange blossom honey
2 shallots, very finely chopped
110g/4Â½oz lamb loin or fillet
10 long, sturdy rosemary stems, stripped of two-thirds of the leaves leaving a spray of leaves at the tip
sea salt and freshly ground black pepper

2 tbsp orange blossom honey

10 long, sturdy rosemary stems, stripped of two-thirds of the leaves leaving a spray of leaves at the tip

handful fresh rosemary leaves, finely chopped

2 shallots, very finely chopped

sea salt and freshly ground black pepper

100ml/fl oz light olive oil

110g/4Â½oz lamb loin or fillet

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