Lamb Neck Fillet is a relatively cheap cut of meat but is pretty versatile in the way you can cook it.
I decided to take my two favourite Lamb cooking methods to make one decadent tasty Lamb dish.
One is a slowly roasted fillet with Garlic Rosemary and Thyme to melt in the mouth.
The other flash is roasted in a mint and rosemary crumb so it’s pink and juicy.
The dish is relatively easy but you’ll need the time to complete the slow cook portion of the dish.
The dish goes well with pan fried buttered leeks, asparagus and my version of dauphinoise potatoes drizzled with a mint and red wine jus.
450 grams of Lamb Neck Fillet cut into 4
4 Garlic Cloves
4 large Rosemary sprigs
4 large Thyme sprigs
3 stems of mint
Salt and Pepper
First of all cut the lamb Fillet into 4 or buy 4 already cut fillets.
Lamb the first way –
- Season the 2 of the fillets with salt and pepper, slightly oil them.
- Heat a frying pan and seal 2 of the fillets.
- Set aside to cool.
- Heat the oven to 130 degrees C.
- Place the Garlic cloves skin left on but squashed slightly with the heel of your hand, 2 rosemary Sprigs and 2 Thyme sprigs on a piece of foil.
- Place the seared Lamb fillets on top and make the foil into a parcel sealing in the lamb.
- Place the lamb parcel in an oven dish and put in the oven for 3-4 hours (the Lamb is ready when you can tear it apart with 2 forks.
Lamb the second way –
- Take the remaining 2 lamb fillets, season them and oil them, then seal in the same way you sealed the first 2 fillets.
- Set aside to cool.
- Get 2 dishes or bowls. In one crack an egg and beat. In the second place the breadcrumbs with some of the remaining Rosemary and half of the mint (chopped finely).
- Once the lamb has cooled spread a thin layer of English mustard all over the fillets with a knife, then dip in the egg and then breadcrumbs till completely covered, set aside.
- Once the slow cooked lamb is ready, remove it from the oven leaving it sealed in the foil to rest.
- Turn the oven up to 200 degrees C.
- Once the oven has reached 200 place the Lamb fillets onto a baking tray and bake for around 10 to 15 minutes for rare/medium rare.
- Remove the lamb from the oven and let it rest while you shred the slow cooked lamb and make a small bed of the shredded lamb.
- Carve the bread crumbed lam fillets into chunky slices and place on top of the shredded lamb.
- Drizzle the lamb with a red wine and mint Jus (recipe below).and serve with your choice of vegetables.
Red Wine and Mint Jus
1 Stick of Celery
1 Large Carrot
1 Red Onion
1 Sprig Of Rosemary
1 Sprig of Thyme
A few sprigs of Parsley
1 Large stem of Mint
1 Bay Leaf
1 Large glass of Red Wine
1 Teaspoon of tomato puree
500 ml of Beef stock
A small knob of butter
- Coarsely chop the vegetables
- Tie the herbs together with a piece of string
- Heat some oil in a saucepan and add the Vegetables along with a little paprika, salt and pepper.
- Brown the vegetables so they’ve softened.
- Add the herb bundle.
- Add the tomato puree and heat it through.
- Add the wine and let it reduce by half.
- Add the stock.
- Again let the liquid reduce by half.
- Once reduced strain the contents keeping the liquid aside.
- Discard the vegetables and put the set aside liquid into a clean saucepan then put it back on the heat.
- Take a teaspoon of Arrowroot and place into a ramekin.
- Dribble some water into the ramekin and mix until it becomes a slightly runny paste.
- Pour into the liquid in the saucepan. After a few stirs you should see the liquid thickening. (if it’s still not thick enough, make up some more arrowroot paste and repeat.)
- Once thick enough stir through the knob of butter to melt and serve.