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.