Trace carbs

Lamb fillet – allow one per person (I think that the US equivalent of this cut of meat is tenderloin)
2 cloves garlic, cut into slivers
3 tsp Harissa Paste *
2 fl oz / 55 ml olive oil (¼ of a cup)
Juice of ½ a lemon
3 tbsp fresh mint, finely chopped


Make several small incisions in the lamb and insert the slivers of garlic. To make the marinade, combine the Harissa paste, olive oil, lemon and mint, mixing thoroughly. Cover the lamb completely with the marinade and then refrigerate for at least 4 hours or overnight.

Place the lamb in a roasting tin in a preheated oven at 400°F/200°C/Gas 6 for around 45 minutes, or until the fillets are cooked and tender.

You can also cook them on the barbecue, plus instead of lamb fillets, you can use this marinating method for a leg of lamb


* If you are unable to find some ready made Harissa paste, then this is a great recipe to follow to make it yourself.