Lamb Fillets with Oregano and Lemon

11:15 am on 7 March 2011

(Serves 2)


  • 2 fillets of lamb
  • approx 3 tablespoons dried and rubbed oregano
  • juice and zest of one large fresh lemon
  • salt and freshly milled black pepper
  • ¼ cup olive oil


Trim lamb fillets of all fat. Pat dry with a paper towel.

In a bowl mix olive oil salt, pepper lemon juice and zest.

Coat lamb fillets with this mixture and then sprinkle on the rubbed oregano and pat into meat as if to form a crust.  Place prepared lamb filets into a plastic bag and pour in the lemony oil mixture. Seal bag and let the meat marinate, for up to a day if possible, turning the bag a couple of times during the day to ensure the marinade coats all surfaces of the lamb equally. (You don’t want to agitate the bag so much that too much of the oregano dislodges from the meat)

When ready to cook, heat a heavy pan to hot (or BBQ if using) and pour into the pan or on the plate a little of the marinade mixture, supplementing with more olive oil if needed. Sear one side of the fillets and then after a couple of minutes turn over to cook other side.

Using kitchen tongs hold edges of the filets, one at a time, against the heat to brown all sides and ends. By the time you have done this, which may take about 10 minutes, turn off the heat and let meat rest for at least 6 minutes.

To serve, cut meat on the diagonal, into about ¾ centimetre slices and arrange on the serving plate, each piece overlapping the other and following the curve of the plate.

Accompaniments could be a portion of “Greek” salad (tomatoes, feta cheese, kalimata olives and cucumber) and some potatoes which have been cut into one centimeter cubes and roasted in olive oil, fresh rosemary and garlic.

John Hawkesby’s wine recommendation


Church RoadCuve Merlot 2008

Bordeaux Bland

EskValley Merlot, Cabernet Sauvignon, Malbec  2008

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