Ingredients
300g/10½oz lamb fillet - best end
small equal bunches of coriander, mint, thyme
1 clove garlic, chopped
4 tsp olive oil
150ml/5fl oz Chianti wine vinegar
2 tbsp prune chutney
Method
1. Place the lamb in a dish and cover with the herbs, garlic, olive oil and Chianti wine vinegar. Marinade for 1 hour.
2. Preheat oven to 200C/400F/Gas 6.
3. Heat a small amount of oil in a pan, brown the lamb on both sides for 2-3 minutes and set the pan aside.
4. Place the lamb in a roasting dish and spoon over the chutney. Roast in the oven for 8-10 minutes. Remove and stand for 5 minutes.
5. Slice the lamb and serve.
