Herbaceous rosemary partners tender New Zealand lamb so well for this effortless mid-week meal.

Ingredients

• 6-8 rosemary branches
• 6-8 lamb fillets
• freshly ground pepper
• olive oil
• 6-8 slices prosciutto

Method

1. Remove almost all the spikes of rosemary from the branches, leaving a few spikes at the top end.
2. Season the lamb fillets with virgin olive oil and plenty of freshly ground black pepper. Pierce the lamb onto the rosemary branch skewers. Wrap a prosciutto slice around each lamb fillet.
3. Heat a dash of olive oil in a frying pan or on a preheated BBQ plate and when very hot add the lamb fillets and brown quickly and evenly on all sides.
4. Transfer to the oven (with the Roast Potato and Artichoke Hash) and cook for a further 8-10 minutes or until medium-rare. Rest for 3-4 minutes before serving.

Cooks Tips

- Make sure the silverskin has been removed from the lamb fillets, as this will cause the meat to twist when cooking. Ask the butcher to do this or simply pierce a small thin sharp knife under the sliver skin and run it down the length of the fillet to trim away.