Herdwick Free Range Lamb Neck Fillet with Moroccan Spices

  • Prep time
  • Cook time
  • Difficulty medium
  • Serves 4
free range lamb neck fillet with moroccan spices

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

Source: My collection - Jeff Baker - J Bakers Bistro Moderne.