Italian Lamb Recipe

Name: Italian Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the marinade; 4 tbsp olive oil; 1 tbsp oregano; 1 tbsp thyme; 1 clove garlic, crushed; 1 tbsp honey vinegar; 1 tbsp lemon juice; 1 tbsp tomato puree; For the lamb; 2 lamb neck fillets, approx 225g/8oz each; 2 tomatoes, sliced; 8 slices of sundried tomatoes; 55g/2oz mozzarella cheese, sliced; 1 tbsp cornflour; 300ml/10fl oz vegetable stock

Servings: persons

For the marinade
4 tbsp olive oil
1 tbsp oregano
1 tbsp thyme
1 clove garlic, crushed
1 tbsp honey vinegar
1 tbsp lemon juice
1 tbsp tomato puree
For the lamb
2 lamb neck fillets, approx 225g/8oz each
2 tomatoes, sliced
8 slices of sundried tomatoes
55g/2oz mozzarella cheese, sliced
1 tbsp cornflour
300ml/10fl oz vegetable stock

1
Mix together the marinade ingredients in a bowl, add the lamb, cover and leave for 2 hours or overnight in the fridge.
2
To cook, place each fillet on a large square of cooking foil. Cover the fillet with a layer of tomatoes (both type) follow this with a layer of mozzarella then a second layer on top and pour over the marinade.
3
Wrap the lamb in the foil to create a sealed package, place on a baking tray and cook at 200C/400F/Gas 6 for 1 hour. Allow to rest in the foil for 10 minutes before slicing.
4
For the sauce: drain the cooking juices into a pan, add the stock and reduce to about one third. Thicken to preference with the cornflour. Serve.

4630

kcal

Calories

260

Fat

142

Carbs

475

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the marinade, 4 tbsp olive oil, 1 tbsp oregano, 1 tbsp thyme, and more.

Yes, Italian Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Lamb

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