Often overlooked, the versatile lamb neck fillet contains gorgeous internal fat marbling, making for a melt in the mouth texture.
Here's how to get the most out of your dish.
How to cook Lamb Neck Fillet
2
3 minutes
15 minutes
Often overlooked, the versatile lamb neck fillet contains gorgeous internal fat marbling, making for a melt in the mouth texture.
Here's how to get the most out of your dish.
Here's how to get the most out of your dish.
Ingredients
- 500g lamb neck fillet
- 2 tbsp butter
- 2 sprigs rosemary
- salt and pepper, to season
Directions
- Remove your lamb neck fillets from the fridge and allow them 20 minutes to reach room temperature. Meanwhile preheat the oven to 180ºC.
- Generously season the lamb with salt and pepper while bringing a large frying pan to a high heat. Add a drop of oil to ensure your pan doesn’t stick and add cook your fillets for around 2 minutes each side or until evenly browned.
- Add the butter, rosemary and garlic to the pan, allowing it to foam and turn golden. Baste with the spoon for a minute or so, ensuring all sides of the fillet are attended to. Now transfer to the oven and cook for 8-10 minutes for medium rare.
- Remove and allow to rest for 5 minutes before slicing into meaty little sections. Serve alongside seasonal vegetables and your choice of potatoes.
