fettuchini, lamb fillet with rosemary & garlic

Fettuchini and Lamb Fillet with Rosemary & Garlic

1 cup (235 mL) orange juice
1 cup (235 mL) pineapple juice
2 cloves garlic - chopped
1 medium (110 g) onion -chopped
1/2 tsp. (3 g) salt
1 tsp. (2.1 g) ground black pepper
1 tsp. (1 g) dried thyme
2 to 4 lamb fillet
4 stems fresh rosemary

1 tsp. (2.1 g) extra virgin olive oil

preparation

- marinade the lamp fillet for 1-4 hours in the fridge

- heat a medium pan on high heat.
- add olive oil
- fry the lamb as how you like it. ( becareful to not burn the garlic and rosemary)

- serve with fettuchini and rosemary