Ingredients
- 2 cm
- 2 of clingfilm (pieces)
- 1 salt
- 1/2 crossways
- 210 gr lamb neck fillet
- 30 ml olive oil
- 2 gr thyme (dried)
- 1 gr rosemary (dried)
- 2 slices garlic thinly (cloves sliced)
3. Place the meat on the barbecue grid and cook for 4-5 minutes each side. Make sure it is thoroughly cooked. Brush lightly with the marinade during cooking.
