Try this recipe for rosemary lamb fillets. It's tasty, quick and perfect for two (plus it looks dead impressive!)

Rosemary Lamb Fillets

2 x 90g (3 oz) lamb fillets
8 rosemary sprigs, tough stems removed, leaves chopped finely
1 teaspoon olive oil
low fat cooking spray
2 red onions, cut into thin wedges
3 tablespoons balsamic vinegar
1 teaspoon of ground cumin

To Cook

1) Mix the cumin, rosemary and seasoning together on a plate.
Rub the olive oil into the lamb fillets and roll in the seasoned mix until covered.

2) Heat a frying pan and then gently fry the fillets for 12-15 minutes, turning occasionally, or until cooked through. Remove from the pan to a carving board, cover with foil and leave to rest for a few minutes.

3) Meanwhile, spray the pan with the low fat cooking spray and add the onions. Stir fry for 10 minutes, adding a little water if they stick, until softened. Then add the balsamic vinegar and seasoning and stir fry for a further 3-5 minutes. Serve the onions as an accompaniment to the lamb.

Serve with minted peas and whole steamed carrots!.

Hope you enjoy this dish!.