- 500 g lamb fillet (sirloin or tenderloin)
- 3-4 finely chopped garlic cloves
- 2 tbsp unrefined cane sugar
- 70 ml vodka
- fresh chopped thyme
- freshly ground sea salt
- freshly ground black pepper
Remove any film from the fillets. Mix sugar and salt, roll the fillet in the mixture.
Chop the thyme and garlic cloves and mix with vodka. Transfer the mixture into a bowl and place the meat in the marinade. Turn to evenly cover the meat, wrap the fillet in cling film and refrigerate for at least 24 hours.
Wipe off the excess marinade and cut the meat into small slices. Serve with pickles, rye bread and butter.