Thin slices of lamb fillet are marinated simply in olive oil and thyme, then grilled quickly over high heat for a rich breakfast dish. Taking the fillet off the heat at just the right internal temperature requires skill; even a few seconds too long can toughen it. Serve it as a hot meat option at a leisurely weekend breakfast spread.
Mix the thinly sliced lamb fillet with the garlic, olive oil and thyme. Leave at room temperature for 15 minutes.
Heat a grill pan over high heat until smoking hot. Sprinkle the fillets with salt and black pepper.
Grill the fillet slices quickly for about one minute on each side, turning them over and removing them as soon as they reach the desired internal temperature.
Transfer the fillets to a plate and rest for 5 minutes, then serve hot as part of breakfast.
Do not slice the fillet straight off the grill. Rest it for at least 5 minutes first; cutting too soon lets the juices run onto the plate and leaves the meat dry.
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