Rosemary scented lamb

National Trust farms are justly proud of the flavour of the lambs they raise on their estates. This simple recipe allows the full flavour of the meat to shine through.

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 4

Ingredients:

4 x 125g Freedom Food labelled
lamb neck fillets, trimmed
1 tbsp fresh rosemary, finely chopped
2 garlic cloves, crushed
1 tbsp olive oil
1 tbsp runny honey
150ml red wine
20g unsalted butter
150g frozen peas, thawed
350g baby spinach leaves, washed
seasoning to taste

Method:

Marinate the meat for 15 minutes in the rosemary, garlic, oil and honey with some seasoning.

Heat a large frying pan over a high heat. Add the lamb and reduce the heat to medium. Cook for 3 minutes each side.

Add the wine and simmer for 3–4 minutes. Remove the lamb and set aside, covered for 5 minutes. Cover the sauce and keep hot.

Meanwhile, in another pan, melt the butter and add the peas and spinach. Cook for 2–3 minutes until the peas are tender and the spinach wilted. Season to taste.

Slice the lamb at an angle and arrange on four plates.

Stir the lamb juices into the sauce. Drizzle the sauce over the lamb. Spoon the vegetables onto the plates and enjoy!

Recipe from the Freedom Food Celebrity Recipe Collection 2011