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  4. Herdwick Free Range Lamb Neck Fillet with Moroccan Spices
free range lamb neck fillet with moroccan spices

Herdwick Free Range Lamb Neck Fillet with Moroccan Spices

  • 20 mins
  • 10 mins
  • medium
  • 4
jeff baker
Recipe by
Jeff Baker

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
Shop our Grass Fed Lamb

Introduction

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

Method

  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.

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