Home / Recipe / Herdwick Free Range Lamb Neck Fillet with Moroccan Spices

Herdwick Free Range Lamb Neck Fillet with Moroccan Spices

By Jeff Baker, April 7, 2012

This Moroccan inspired lamb neck dish is fragrant, tender and very tasty. A great family meal to celebrate North African cooking influence.

Ingredients:
2 x Rare breed Free Range middle neck fillets boneless
2 tbsp Raz al hanout. (north Africa spice mix)
4 tbsp Fruity olive oil
2 x Cloves garlic sliced
1 x Red chilli diced finely
1 x Lemon peel, juice reserved
Salt and pepper
10 x Mint leaves

Cooking Instructions

Directions:

Rub lamb with spices and marinade for 24 hours minimum
Remove from oil and pat dry
Heat non stick fry pan with a little olive oil
Add neck fillets and colour on all sides till rich caramelised colour
Place in pre heated oven 215° c for 8 to 10 minutes till meat is firm to touch, core temperature around 58° c
Leave to rest 6 to 8 minutes
Carve through grain and serve with lots of cous cous, minted yoghurt and chilli oil

Source: My collection – Jeff Baker – J Bakers Bistro Moderne

Jeff Baker

Recipes: 48
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Jeff Baker is Farmison & Co's development chef and guardian of our food quality. Everything Farmison sells has to meet the standard expected by the most demanding professional chefs if it is to get the thumbs-up from Jeff. Jeff achieved the distinction of holding a Michelin star for over a decade and has a string of awards to his name too long to list. You will find him at the stove of Bistro Moderne, his more relaxed restaurant in York, where reviewers from far afield have noted both his ability to turn great produce into great food and his remarkable understanding of what we love to eat. As well as identifying great farmers and producers for Farmison, Jeff feeds us a steady stream of easy-to-cook seasonal recipes, answers any 'chefy' questions and deals with customer queries.