10 ml Chopped Rosemary
2    Garlic Cloves
1    Lemon Juice
2    Lamb Neck Fillets
900 g  Leeks
150 ml Chicken Stock

One serving has 170 calories and 6g fat Preparation Time 30-40 minutes +
marinating + 15-20 minutes baking.

A pretty dish with the pink lamb slices and the fresh green colour of the
puree. Keep the pink and green theme by serving it with green noodles and a
radichio and watercress salad.

Preparation: chop the rosemary, crush the garlic cloves, trim, wash and
slice the leeks.

Mix 5ml of the rosemary, the garlic and the lemon juice and brush this over
the lamb fillets. Leave to marinate for 2 hours. Preheat the oven to Gas
Mark 8/450F/230C. Put lamb and marinade on a shallow baking tray and cover
with foil loosely. Roast for no more than 15-20 minutes.

Cook the leeks in 15ml of chicken stock for 10 minutes. Drain them and
reserve the liquid. Puree the leeks in a blender or food processor and pile
onto a warm serving dish.

Drain any liquid from the lamb and put this in a small pan with the leek
stock and the remaining rosemary and chicken stock. Boil rapidly until
reduced by half.

Slice the lamb thinly and arrange around the puree. Pour the sauce over the
lamb slices.