Lamb neck fillets are marinated overnight in a mixture of yogurt and spices, before being pan-fried until still pink inside. Quick couscous, stirred through with lemon zest and raisins, is great alongside.
2 lamb neck fillets, weighing approximately 200g each
Olive oil, for frying
250g hot chicken stock
Zest and juice of 1 lemon, plus 1 cut into wedges
2 tbsp raisins
Handful of mint leaves, roughly chopped
Handful of flat-leaf parsley, roughly chopped
4-5 tbsp extra-virgin olive oil
Bunch of rocket
½ tsp chilli flakes
In a dry hot pan, toast the coriander, fennel and cumin seeds for a few minutes, moving the pan so they do not catch. Crush in a mortar and pestle and add to a large bowl with the yogurt. Stir well. Add the lamb neck fillets and allow to marinate overnight.
The next day when you are ready to cook, preheat the oven to 200C/180C fan/Gas 6.
Add a touch of olive oil and the butter to an ovenproof pan and heat on high. Add the lamb, season with salt and pepper and colour all over for five minutes.
Place the pan in the oven for 10-12 minutes; the lamb should still be pink inside. Remove from the oven and allow to rest while you prepare the couscous.
Pour the hot stock over the couscous in a bowl, add the lemon zest and raisins, cover and allow to steam for five minutes.
When ready, fluff up the couscous, add the olive oil, herbs, rocket, chilli flakes and lemon juice. Mix well and check the seasoning.
When the lamb is ready, slice and serve with the couscous and the last lemon cut into wedges.
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