Fillet of lamb with rosemary & rioja

1. 1. Preheat the oven to 230C, 450F, Fan 200C, Gas mark 8.

2. In a bowl, mix together 1 teaspoon of the rosemary, the garlic, lemon juice lemon zest and rioja then coat the lamb fillets. Leave to marinate for 2 hours.

3. Place the leeks on a shallow baking tray and put the meat on top and the juice from the bowl season with salt and pepper then Cover loosely with foil. Roast for 20 minutes.

4. Drain any liquid from the lamb into a small saucepan and return the lamb to the oven to keep warm.

2. 5. Add the stock and rosemary to the meat juices in the pan and boil rapidly until reduced by half and wisk in the butter.

6. To serve - slice the lamb thinly. Arrange the leeks on a warm serving dish topped with the sliced lamb and pour the sauce over slices.