Grilled lamb fillet is a lavish breakfast dish made by marinating thinly sliced lamb fillet in just olive oil and thyme, then searing it quickly over high heat. Judging the exact moment to pull the fillet off the heat takes real skill; a few seconds too long toughens the meat. It earns its place as a warm meat option on a lavish weekend breakfast spread.
Toss the thinly sliced lamb fillet with the garlic, olive oil and thyme, then let it sit at room temperature for 15 minutes.
Heat a griddle pan over high heat until it's just short of smoking, then season the fillets with salt and pepper.
Sear the fillet slices quickly, turning each side for about a minute, and remove from the heat the moment the centre reaches the right doneness.
Transfer the fillets to a plate and let them rest for 5 minutes, then bring them warm to the breakfast table.
Don't slice the fillet the moment it comes off the grill; let it rest for at least 5 minutes, or the juices will run onto the plate and the meat will dry out.
Using a little fresh rosemary instead of thyme gives the fillet a sharper, resinous aroma; we recommend chopping it finely and adding it a little at a time.
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