Grilled Lamb Fillet

Name: Grilled Lamb Fillet
Yield: 2 servings
Ingredients: 1 rack of lamb, about 2 pounds, boned and in a solid piece; ½ tablespoon extra-virgin olive oil; Pinch kosher salt; ½ teaspoon coarsely ground black pepper; Tomato onion chutney (see recipe)

By Florence Fabricant

Updated February 29, 2016

Total Time: 15 minutes
Rating: (0)
Comments: Read comments

Featured in: STYLISH PICNICS; EVENING IN CENTRAL PARK

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Ingredients

Yield:Two servings

1 rack of lamb, about 2 pounds, boned and in a solid piece
½ tablespoon extra-virgin olive oil
Pinch kosher salt
½ teaspoon coarsely ground black pepper
Tomato onion chutney (see recipe)

Ingredient Substitution Guide

Preparation

Step 1
Preheat the broiler or barbecue grill.
Step 2
Rub both sides of the meat with the olive oil. Sprinkle with salt and pepper.
Step 3
Broil or grill the lamb to the desired degree of doneness. About five minutes on each side should be medium-rare.
Step 4
Set the lamb aside to cool to room temperature before slicing. Cut the meat into slices no more than one-half-inch thick. When ready to serve, arrange the slices in a fanlike pattern on individual plates and serve with the the chutney.