Nigel Slater's lamb recipes

Lean lamb fillets, free of fat and bone, are fairly cheap and quick to cook – and they make the perfect midweek 'Sunday roast'

Love me tender: Nigel Slater's roast lamb with olives and ciabatta recipe. Photograph: Jonathan Lovekin for the Observer

A fillet of lamb – the long, lean strip of meat from the loin – has no bones to pick at, no wrapping of fat to keep it succulent, and none of the crisp-skinned majesty of a glistening shoulder of lamb in its roasting tin. Yet it remains a useful, elegant cut. Lean as a whippet, with no sinew to remove, it can be on the plate in the time it takes to lay the table, make the salad and open the wine. It is useful, quick to cook, neat and fairly cheap.

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