Tandoori Style Lamb Neck Fillet

• 4 neck fillets (approx 800g), trimmed 

Marinade

• 1 tsp salt
• 1 tsp Kashmiri chili powder
• 1 tsp garam masala
• 2 tbsp rapeseed oil
• ½ lemon
• 1 tsp coriander seeds, crushed
• 1 tsp kasoori methi (dried fenugreek)
• 2 chillies
• 3 cloves of garlic, minced
• 5cm piece ginger, grated
• 2 tbsp Greek yoghurt

 

 

Method

Marinade

1. In a bowl, combine all the ingredients for the marinade.
2. Add the lamb and coat it completely and leave for about 30 minutes to absorb the flavours.
3. Heat the oven to 180ºC and place an oven tray in the oven to heat up.
4. Once the meat has marinated, heat a frying pan on high with a little oil.
5. Place the meat in the pan to sear so it's beautifully browned all over including the ends. This should take about 10 minutes.
6. Remove from the pan and place on the hot tray from the oven.
7. Cook for 8-10 minutes to keep it nice and pink.
8. Remove from the oven and leave to rest for 10 minutes before serving

To serve

1. Cook the lemon rice.
2. Make some fresh mint and roasted cashew pesto.
3. Slice the rested lamb into thick slices and serve onto the bed of rice and top with the fresh pesto.